Vegetarian Curry in Pumpkin Pot

Vegetarian Curry in Pumpkin Pot

4.3 6 rating

Prep. 10 min

Total 50 min

5 portions

Ingredients

fresh lemongrass white part only, bruised
3 stalks
old ginger cut in slices
15 g
fresh galangal
5 g
fresh turmeric
½ cm
fresh red chillies deseeded
2
dried chillies deseeded, soaked to soften
5
coriander seeds
¾ tsp
curry powder
½ tbsp
coconut oil
45 g
water
975 g
kaffir lime leaves deveined
3
pandan leaf cut in 3 pieces
1
fresh lion's mane mushrooms cut in pieces
100 g
king oyster mushrooms (eringi), cut in pieces (4 cm)
50 g
tofu puffs cut in halves
25 g
carrots cut in strips
25 g
long beans cut in 3 cm strips
25 g
coconut milk
100 g
toasted coconut paste
15 g
light soy sauce
5 g
salt
1 tsp
brown sugar
½ tsp
medium-sized pumpkin cored, as container (see tip)
1

Difficulty

easy

Nutrition per 1 portion

Sodium 1041 mg

Protein 10 g

Calories 2123 kJ / 507 kcal

Fat 33 g

Fibre 9 g

Saturated Fat 27 g

Carbohydrates 53 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Let's Celebrate Chinese New Year 12 Recipes
International

You might also like...

Curry Chicken

1 h

Dried Shrimp Sambal

55 min

Tom Yam Mee Hoon

30 min

Hand Ripped Cabbage

20 min

Ginger Garlic Paste

10 min

Kimchi stew

30 min

Kacang Botol Goreng Bercili (Stir Fried Four Angled Bean With Chilli)

15 min

Celery and Cashew Nuts

20 min

Shiitake mushroom sauce

45 min

Mushroom Meat Sauce

50 min

Acar (Nyonya Pickled Vegetables)

1 h

Sambal Petai Prawns

20 min