Spicy Pumpkin Curry
Spicy pumpkin curry is a pleasant autumn food. A rather spicy dinner dish that can be served with both rice and naan. I served both with this curry. It is a very rich dish, as Indian cuisine usually is. Lots of different flavors that together form a good umami slap. Cashew butter, tomato puree, coconut milk and lime work verywell together. Plus, it’s a completely vegan dish. If you are not afraid of spices, give it a try!
Recipe:
Olive oil
1 onion (chopped)
1 clove garlic (chopped)
2 small pumpkin contents
300 g tomato puree
400 ml of coconut milk
2 tablespoons Natty “Kašu” nut butter
2 lime juice and zest
2 lime leavs
2 red chillies
Chilli flakes
Brown sugar
Sea salt
To serve:
Green onions
Rice
Naan
Lime juice
First, heat the oil in a pot and fry the onion, garlic and chopped pumpkin. Then add the tomato puree, heat for a few minutes, then add the coconut milk, Natty “Kašu” nut butter, lime zest and juice, lime leaves and chopped chilli. Let it simmer over medium heat for 10 minutes. Finally, season with chilli flakes, brown sugar and sea salt.
Serve curry with green onion, rice, naan and lime juice.