Pumpkin with sugar snap peas and carrots

Ingredients for 3 servings:

• 300 g rice
• 370 g pumpkin(s), (Hokkaido)
• 2 m.-sized carrot(s)
• 150 g sugar snap peas
• some coconut oil
• some water
• 1 can coconut milk
• n. B. Curry
• 1 vegetable stock cube
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

For everyone who loves quick and tasty food and of course for everyone else too.

Cook the rice according to the package instructions. Thinly slice the pumpkin, then cut it into smaller pieces. Sauté it in a pot with a little water and the coconut oil until soft. While the pumpkin is in the pot, peel and slice the carrots, wash the snow peas, and cut them into small diamond-shaped pieces. When the pumpkin is soft, deglaze with the coconut milk and season with curry powder and the vegetable stock cube (I dissolve the cube in a cup with a little water). Bring to a boil briefly. Add the carrots and snow peas and simmer on low heat until the snow peas are tender. Adjust seasoning if desired.