Ingredients
Preparation
Step 1 Cook the rice according to the package instructions.
Step 2 Finely dice onions. Cut the Hokkaido and scrape out the seeds with a spoon. Then cut into cubes.
Step 3 Heat coconut oil in a large pan or wok and fry onions. Add curry paste and mix well.
Step 4 Add the Hokkaido to the pan, fry briefly, then deglaze with vegetable broth and coconut milk.
Step 5 Simmer for 10 minutes with the lid closed, stirring occasionally.
Step 6 Add peas and simmer for another 5 minutes.
Step 7 Season the curry with salt. Serve with rice and sprinkle with fresh coriander.
80 g brown rice
2 Red onions (160 g)
1/2 Hokkaido pumpkin (500 g)
1 tsp Coconut oil (5 g)
2 tsp red curry paste (10 g)
300 ml Vegetable broth
200 ml Coconut milk
100 g Green peas (frozen)
Pinch of Salt
Some Fresh coriander