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Vegetarian Curry in Pumpkin Pot

Vegetarian Curry in Pumpkin Pot
4.3 6 ratings
Prep. 10 min
Total 50 min
5 portions
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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

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