Pumpkin curry in coconut milk

Ingredients for 3 servings:

• ½ Hokkaido pumpkin(s)
• 100 g Brussels sprouts, frozen
• 100 g cauliflower, frozen
• 100 g broccoli, frozen
• 100 g peas, frozen
• 100 g carrot(s), fresh
• ½ onion(s), red
• 1 garlic clove(s)
• 2 tbsp chili oil
• 1 ½ tsp curry powder
• ½ tsp vegetable stock powder
• 2 tbsp soy sauce
• Salt
• ½ can coconut milk
• 200 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with lots of vegetables

Wash and trim the pumpkin and cut into 1 cm cubes. Peel and finely dice the onion and garlic. Peel and finely dice the carrots. Weigh the frozen vegetables and set aside. Heat the oil in a large pot and sauté the onions and garlic. Add the pumpkin cubes and carrots and fry briefly. Sprinkle with the curry powder, stir well, and deglaze with the coconut milk and water. Season with vegetable stock. Let everything simmer for about 5 minutes. Add the frozen vegetables to the pot, stir well, and season with the soy sauce. Let it simmer for another 5 minutes and season with salt. Serve with basmati rice. If you want more than just vegetables, you can fry strips of shredded chicken breast with it. Quickly fried scampi or crumbly fried minced meat also work well with it.