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Pumpkin – carrot – broccoli – curry with coconut milk

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Ingredients for 4 servings:

  • 250 g carrot(s)
  • 400 g pumpkin(s)
  • 250 g broccoli
  • 2 tbsp oil (sesame oil)
  • 400 ml coconut milk
  • curry powder
  • salt and pepper
  • e.g. chips (coconut chips, often found in organic food shelves)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and roughly dice the carrots and pumpkin. Rinse the broccoli and divide it into florets, then finely chop the stems. Heat sesame oil in a pan, add the vegetables, and sauté for about 5 minutes. Deglaze with the coconut milk. Season with curry powder, salt, and a little pepper and simmer for about 15 minutes. Toast the coconut chips in a pan and pour over the curry. Serve with basmati rice.

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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.

Pumpkin – carrot – broccoli – curry with coconut milk

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