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Vegan pumpkin curry with rice

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Ingredients for 1 servings:

  • 100 g basmati rice
  • 100 g Hokkaido pumpkin(s), diced
  • 2 small potatoes, diced
  • ½ onion(s), diced
  • ½ carrot(s), diced
  • 1 eggplant(s), diced
  • vegetable broth
  • Soy milk (soy drink)
  • salt and pepper
  • Curry paste, green
  • potato starch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, delicious and low in fat

Prepare the rice according to the package instructions. Meanwhile, cook the Hokkaido with the potatoes and carrot in vegetable broth until soft, then add the onion and eggplant. When the water is almost gone, add more soy milk and thicken it with a little potato starch. Then simply season with the spices mentioned above. Be careful with the curry paste; you really don’t need much. Serve on a plate with the rice and enjoy.

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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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