Pumpkin Curry

Pumpkin Curry

A slightly simpler approach than last time.

Pumpkin Curry

Adapted from Herbst- & Wintergemüse by Anne Rogge


2 Tbsp neutral oil
500 g pumpkin, peeled, deseeded and coarsely diced
1 onion, diced
1 l vegetable stock or water
1 cup basmati rice
1 fresh chile, finely chopped
1 tsp turmeric
1/2 tsp cummin
zest of 1 lemon
salt and pepper


In a stock pot, heat the oil and fry the pumpkin and onions for a couple of minutes. Add the liquid and simmer for about 10 minutes. Add the rice, chile, turmeric and cummin and simmer for 10-15 minutes until the rice is tender. Add lemon zest and salt and pepper to taste and serve.

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