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nutrition by nicoletta

Coconut Pumpkin Curry

  • Writer: Nicole Zimmermann
    Nicole Zimmermann
  • Jun 20
  • 1 min read

Complex carbohydrates on top and underneath


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Ingredients

  • 1/2 small Hokkaido pumpkin

  • 100ml coconut milk

  • 1 tbsp tomato paste

  • 2 tbsp yeast flakes

  • 100ml strained tomatoes

  • Garam Masala or other spice mix/paste of your choice

  • Fresh spices of your choice (e.g. coriander, chives, basil, parsley...)

  • Additional vegetables of your choice (e.g. broccoli, peas, eggplant, zucchini, cauliflower...)

  • Brown rice or millet


Preparation

  1. Remove the seeds from the pumpkin and cut it into pieces (no need to peel it)

  2. Marinate pumpkin with liquid coconut oil, salt, pepper, paprika powder

  3. Bake the pumpkin for about 20-25 minutes in the oven or 10-15 minutes in the air fryer until soft

  4. Meanwhile, cook wholegrain rice/millet

  5. Meanwhile, fry vegetables in coconut oil (do not overcook)

  6. Blend 3/4 of the baked pumpkin with coconut milk, strained tomatoes, tomato paste, yeast flakes, 1 tsp garam masala, cayenne pepper, salt, and a little water (add enough water to make it creamy and not too runny).

  7. Mix pumpkin sauce with the vegetables and heat everything again

  8. Serve wholegrain rice with vegetables in pumpkin sauce and garnish with remaining pumpkin pieces and fresh herbs

 
 
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