in India

Coconut – Pumpkin – Curry

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Ingredients for 4 servings:

  • 600 g pumpkin flesh (e.g. Hokkaido)
  • 150 g spring onions
  • 2 tbsp oil (sesame oil)
  • 20 g curry powder
  • 2 cl rum, white
  • 300 ml coconut milk
  • 5 g chili powder
  • 200 g basmati
  • Salt
  • pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Curry with pumpkin and coconut milk

Cut the pumpkin flesh into bite-sized pieces. Peel the spring onions. Finely chop the white part and sauté in heated sesame oil. Add the pumpkin pieces and sauté. Sprinkle with curry powder. Sauté briefly and deglaze with rum. Pour in the coconut milk and season with salt, pepper, and chili powder. Simmer for about 20 minutes. Meanwhile, cook the rice in salted water for about 20 minutes until al dente. Arrange the pumpkin curry and rice on plates and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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