Why don't Thais like Indian food
Pumpkin curry with coconut milk
At the beginning of the second week of September we drove to the Ammersee for a photo shoot for our new cookbook. The lakes in the Munich area are each a highlight in their own right, and I particularly like the Ammersee. Once again it was a wonderful day like the one we had so often this summer: sunshine, pleasant temperatures, a mild breeze.
But what do I see along the way? You guessed it: pumpkins. A huge stand of glowing red spheres, lined up and stacked. Large and small pumpkins to take away, payment is made by inserting coins into a small box. Then I realized: This summer is finally finally, and there will soon be a lot of pumpkin recipes again.
So that we don't start the pumpkin season again with a pumpkin soup, I came up with the idea for a pumpkin curry. I didn't have an exact recipe idea yet, which is why Google had to help with the search. And what a great template I found there: A Pumpkin Coconut Curry on the Lazy Cat Kitchen food blog.
What I particularly liked about this recipe is that the pumpkin curry does not require any ready-made paste, and therefore does not require any flavor enhancers. The taste unfolds through the many ground spices that go into the curry. The focus is clearly on the pumpkin, apart from the spices there are few other ingredients. And: The pumpkin is not boiled down in the curry, but braised in the oven, which gives it a very fine consistency and flavor.
Pumpkin curry with coconut milk
For the curry
- 1 / 2Hokaido pumpkin
- 1can coconut milk
- 1/2 canned tomatoes
- 1 red chilli pepper
- 1onion / scarlet
- 2 cloves of garlic
- 1bunch of coriander
- Coconut oil as an alternative to sunflower oil
- olive oil
- Coarse sea salt
- Asian rice e.g. Basmati
For the spice mix (ground spices)
- 1TL mustard seeds
- 1 teaspoon black cumin whole
- 1TL Garam Masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1TL ginger
- Dice the pumpkin, remove the seeds. Set the oven to 200 ° C top and bottom heat. Spread the pumpkin pieces on a baking sheet lined with baking paper. Mix with olive oil and sea salt, then stew for 20 minutes.
- Wash the bunch of coriander. Pluck leaves and set aside. Finely chop the stalks. Finely chop the garlic and onion. Cut the chilli pepper into thin slices, remove the seeds if necessary (if you don't want it to be so hot).
- Heat coconut oil in a wok / deep pan. Add mustard seeds and wait, stirring constantly, until they burst. Then add onions, garlic, chilli and the chopped coriander stalks. Fry everything briefly.
- Now add all the spices and stir well. Bring the tomatoes and a dash of water to the boil briefly. Pour in the coconut milk and as soon as everything is simmering add the braised pumpkin. Let everything simmer for 8-10 minutes on a low flame.
- Cook the rice at the same time.
- Season the pumpkin curry with a little lime juice and salt. Place in bowls together with the rice and garnish with cashew nuts and coriander leaves.
Recipe categories: Asian / Oriental Search words: Asian, curry, cooking, pumpkin, pumpkin curry, recipe
- Will there be weapons on Mars colonies?
- Who was the worst Roman emperor
- Who is Albert Einstein's sister
- Are there feminists in Singapore
- Is Indian food healthy
- Where can gallbladder cancer spread?
- Time is energy
- What is the possible disease I have
- What is Ecommerce Email Marketing
- I could start my own crypto currency
- What is the benefit of learning to program
- What is a legal ghost weapon
- Where do countries save their money
- Why is it so important to people for success?
- How can you create a duplicate fingerprint
- How is light created 3
- How do ad exchange and SSP work
- What is 3 3 4 5
- Contribute IPL matches to India's GDP
- What do coyotes eat
- Why do we eat chicken eggs unfertilized
- How old is the continent of Australia
- How can Cheerios help a diabetic
- Are maps different in different countries?