Pumpkin Curry

Ingredients

• 250 g Basmati whole grain rice
• 1.2 kg butternut squash
• 60 g cashew nuts
• 20 g ginger (1 piece)
• 1 Garlic clove
• 3 tbsp Coconut oil
• 2 tbsp yellow curry paste
• 200 ml coconut milk
• 200 ml coconut water
• Salt
• 1 lemon (juice)
• 2 white onions
• 20 g Coriander (1 bunch)

Instructions

1. 1.

   Cook rice in a pot according to package instructions. While the rice cooks, peel, halve, seed and cut the pumpkin into bite‑sized pieces. Roughly chop the cashews. Peel and finely mince the ginger and garlic.

2. 2.

   Heat 2 tbsp coconut oil in a pan and roast the ginger, garlic and cashews over high heat for 2 minutes. Add the curry paste and sauté for 1 minute over medium heat, then add the pumpkin, coconut milk and coconut water. Season with salt, add lemon juice and simmer while stirring occasionally for about 10 minutes.

3. 3.

   Meanwhile, peel the onions and slice them into thin rings. In another pan, heat the remaining coconut oil and brown the onion rings. Wash the coriander, shake off excess moisture and pluck the leaves.

4. 4.

   Serve the pumpkin curry in four bowls, garnish with the browned onion rings and sprinkle with coriander leaves.