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Vegan
Pumpkin curry with coconut milk and rice
Roasted butternut squash meets a golden curry with coconut milk, saffron, ginger and warming spices. A hearty, colourful vegan meal.
◷ Under 60 minutees
🍽 4 portioner servings
✦ Medel
YOU WILL NEED
Ingredients
- 500 g butternut squash
- 1/2 garlic clove
- 1/2 red chilli
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/2 tbsp maple syrup
- Salt and black pepper
- 5 cm fresh ginger
- 1 garlic clove
- 1 onion
- 3 tbsp rapeseed oil
- 0.5 g saffron
- 400 ml coconut milk
- 200 ml water
- 250 g cherry tomatoes
- 1 pinch ground cardamom
- 1 cinnamon stick
- Rice for 4 servings
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Heat the oven to 225 °C. Peel, deseed and slice the squash. Mix chopped garlic and chilli with vinegar, olive oil, maple syrup, salt and pepper. Toss the squash and roast about 30 minutes. Finely chop ginger and garlic. Slice onion and soften in rapeseed oil. Add saffron, ginger and garlic and fry briefly. Add coconut milk, water, tomatoes, cardamom, cinnamon and salt. Cover and simmer 10 minutes. Add roasted squash and simmer another 10 minutes. Cook rice and serve.
A DELICIOUS FINISH
What should you serve with it?
🍷
Alcohol-freeApple juice with ginger
Fresh apple sweetness and gentle ginger complement saffron and squash.
🥂
ALCOHOL-FREE OPTIONApple juice with fresh ginger and lime.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
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