Pumpkin Curry

Servings: 4

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Ingredients

• 3 tbsp olive oil
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 2 cm fresh ginger, grated or finely chopped
• 1 small pumpkin, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1.5 tsp turmeric
• A pinch of cardamom
• 200 ml coconut milk
• 2 stalks lemongrass, lightly crushed
• A handful of mushrooms, sliced
• A handful of snap peas
• 200 g tofu, diced
• 1 zucchini, sliced into half moons
• 1 red bell pepper, sliced
• Salt and pepper to taste
• 1-2 tbsp lemon juice, to taste
• Optional: fresh cilantro for garnish

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Instructions

1. Prepare the base:
   • Heat the olive oil in a large pan over medium heat.
   • Sauté the onions for 2-3 minutes until translucent.
   • Add the garlic and ginger, and let cook for another 3 minutes.
2. Add the pumpkin and spices:
   • Stir in the pumpkin cubes, cumin, coriander, turmeric, and cardamom.
   • Cook for a few minutes to release the aroma of the spices.
3. Add coconut milk and lemongrass:
   • Pour in the coconut milk and add the lemongrass stalks.
   • Simmer for 10 minutes until the pumpkin begins to soften.
4. Add vegetables and tofu:
   • Add the mushrooms, snap peas, zucchini, bell pepper, and tofu.
   • Season with salt and pepper, and let cook for another 5-7 minutes until the vegetables are tender but still crisp.
5. Finish the curry:
   • Remove the lemongrass stalks.
   • Stir in the lemon juice and adjust seasoning if necessary.
6. Serve:
   • Serve the curry hot with rice or quinoa.
   • Garnish with fresh cilantro if desired.

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Tip:

You can substitute the pumpkin with sweet potato and the snap peas with green beans for variety.