Thai pumpkin curry

Ingredients for 4 servings:

• 600 g pumpkin(s) (e.g. butternut)
• 250g basmati
• 1 tsp butter
• 10 small cocktail tomatoes, red or yellow
• 2 tbsp oil (neutral)
• 1 tsp, heaped curry paste, Thai, red
• 400 ml coconut milk, (can) – do not shake!
• ½ bunch coriander leaves, fresh or 1 tsp from the jar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with tomatoes, pumpkin, coconut milk – vegetarian

Boil the basmati rice in salted water for 10 minutes, drain, return the pot to the stove, melt the butter, return the rice to the pot, and turn off the stove. Put the lid back on the pot with a tea towel between them. Let it stand on the warm stovetop for 10-15 minutes. Peel the pumpkin and cut into bite-sized pieces. Prepare all the ingredients before frying: Do not shake the can before opening it. Heat the oil in a pot, fry the curry paste over medium heat for 1 minute, then use a tablespoon to skim off the fatty coconut cream that has collected at the top of the can and add it to the pot (5-6 tablespoons), stirring constantly. Then add the chopped pumpkin and the remaining coconut milk from the can. Simmer for 5 minutes, stirring occasionally. Add the tomatoes and simmer for another 5 minutes. Finally, add the coriander leaves. Serve immediately with the rice.