Romantik Blog
Vegan pumpkin curry
Hokkaido pumpkin in coconut curry sauce with cashew nuts and peppers served with chapati. A recipe from the Romantik® Hotel Stryckhaus in Willingen.
When the days turn grey, this dish brings colour and warmth to the table: a vegan Hokkaido curry in coconut curry sauce with cashew nuts, peppers and freshly baked chapati. The tender pumpkin, delicate spices and creamy coconut milk combine to create a fragrant ragout that is mild, aromatic and satisfying all at once. Serve with homemade chapati – warm, soft and perfect for dipping. A taste of late summer in autumn.
Ingredients
Hokkaido pumpkin curry (vegan) for 4 people:
- 800 g Hokkaido pumpkin, cut into cubes with the skin on
- 50 g margarine
- 100 g finely diced onion
- 20 g grated ginger
- 200 g diced peppers
- 150 g cashew nuts
- 400 ml coconut milk
- 2 tbsp Madras curry powder
- 1 teaspoon ginger powder
- 1 teaspoon coriander
- 1/2 teaspoon garam masala
- Salt and pepper to taste
Chapati (wheat flatbread)
- 300 g flour
- 2 teaspoons salt
- 6 tablespoons oil
- 6 tablespoons soft margarine
- 180 ml cold water
Instructions
-
1.
Pumpkin curry
- Heat the margarine in a pan and fry the diced pumpkin and onions
- Add the diced peppers, cashew nuts and ginger and continue to fry
- Sprinkle with the spices, stir and add the coconut milk
- Simmer until soft and the desired consistency is reached
Garnish with fresh coriander -
2.
Chapati (wheat flatbread)
- Knead into a dough and then leave to rest for half an hour
- Form 10 balls
- Leave to rest again briefly
- Shape into round flatbreads and bake in a greased pan
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