Pumpkin Curry

After not having been able to cook for the last two weeks, I made an Indian dinner last night and a pumpkin curry today.

The recipe for those of you who want to give this a try:

Pumpkin Curry (serves 4)

Ingredients:
1 (small) pumpkin
4 tbsp sunflower oil
2 onions, chopped small
1 clove of garlic, chopped small
2 tsp curry powder
1 tsp cinnamon
2 tomatoes, diced
200 ml coconut milk
1 tablet of vegetable bouillon
4 eggs
300 g pandan rice
3 scallions (spring onions), in rings
(tbsp = tablespoon, tsp = teaspoon)

1. Cut the pumpkin in dices (do not remove the pumpkin skin), remove the seeds
2. Put the sunflower oil in a wok, glaze the onions and garlic.
3. Add the pumpkin dices and sprinkle the curry powder, cinnamon and crumbled vegetable bouillon tablet on top. Also add the tomatoe dices and coconut milk. Stir and let this stew with a lid on top, for about 20 minutes, until the pumpkin is soft.
4. Boil the eggs and the rice.
5. Peel the eggs and cut into four pieces.
6. Serve the pumpkin curry with the rice, put the eggs and spring onion rings on top.


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