Sweet Potato Pumpkin Curry with Hemp Seeds and Coriander

A mild and creamy-sweet curry made with sweet potato and pumpkin, enriched with coconut milk and hemp seeds. A nutrient-rich and warming vegan meal.

• 25 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• cell-protective
• high in fibre
• high in protein
• rich in omega-3
• anti-inflammatory
• heart-healthy
• energy
• antioxidant

Ingredients

• 500 g Sweet Potato
• 250 g Pumpkin ((Hokkaido))
• 400 g Coconut Milk
• 100 g Onion
• 6 g Garlic
• 2 piece Ginger (cm)
• 5 g Curry Powder ((mild))
• 20 g Hemp Seeds ((shelled))
• 5 g Olive Oil (Extra Virgin)
• 3 g Coriander

Instructions

1. Heat olive oil in a large pot. Sauté onions, garlic, and ginger.
2. Sprinkle in curry powder and briefly toast until fragrant.
3. Add sweet potato and pumpkin cubes and sauté briefly. Pour in coconut milk and 100 ml of water.
4. Bring to a boil, then cover and simmer on medium heat for about 15-20 minutes until the vegetables are soft and the curry has thickened.
5. Season with salt and pepper. Garnish with hemp seeds and fresh coriander.
6. Serve hot, for example with brown rice.

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