Vegetarian Curry in Pumpkin Pot

Vegetarian Curry in Pumpkin Pot

4.3 6 ratings

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

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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