Pumpkin Curry with Coconut Milk
A creamy curry with pureed pumpkin and aromatic spices.
- 40 minutes
- 2 servings
- Main course
- vegan
- vegetarian
- microbiome-friendly
Ingredients
- 300 g Pumpkin (diced)
- 200 g Coconut Milk
- 100 g Onion (chopped)
- 5 g Curry Powder
- 1 piece Ginger (grated)
- 5 g Fresh Coriander (for garnish)
Instructions
- Sauté onion and ginger in a pan.
- Add pumpkin and curry powder and briefly sauté.
- Add coconut milk and simmer for 20 minutes until the pumpkin is soft.
- Garnish with fresh coriander and serve.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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