Vegetarian curry with basmati rice 

Then you know that preparing a curry is incredibly easy, fast and the result is delicious. The recipe for this curry pumpkin is 100% vegan, so it is perfect if you are vegetarian or vegan, but it is also great for meat or fish lovers. This vegan curry is a real treat for everyone! Ideal to serve for an intimate dinner with friends.

Ingrediants

CURRY

2 butternut pumpkin

2 white onions

2 cloves of fresh garlic

1 yellow bell pepper

1 red chili pepper

300 g white mushrooms

2 tomatoes

1 lime

2 zucchini

2 leeks

3 cm fresh ginger

2 stalks of lemongrass

2 tablespoons olive oil

1 tablespoon yellow curry paste

200 ml coconut milk

1 l vegetable stock

1 sprig of coriander

6 lime leaves

RICE

2 tablespoons dried pumpkin seeds

300 g basmati rice

1/2 teaspoon ground turmeric

1 sprig of coriander

15 chives stems

3 tablespoons rice vinegar

Steps

Light the charcoal and heat to 180°C with the grill. Meanwhile, for the curry, cut the rounded lower halves of the pumpkin and remove the seeds (store them to serve). Peel the pumpkins and cut the pulp into cubes. Peel and finely chop the onions and garlic. Cut the yellow pepper and chili in half, cut the pepper into small pieces and finely chop the chilli. Cut the mushrooms, tomatoes and lime into wedges. Cut the zucchini into small pieces and the leek into rings. Peel the ginger and chop finely, and crush the lemongrass stalks.

PREPARATION

Heat the lid of the oven. Add the pumpkin seeds and roast them for about 3 minutes until golden brown. Remove the lid of the oven and set aside the pumpkin seeds. For curry, heat the olive oil in the oven. Add the onion, garlic, pumpkin and yellow curry paste and fry until the onion is translucent. Close the lid of the oven after each step. Cook the peppers, chili, mushrooms, tomatoes, lime, ginger root, lemongrass and lime leaves into the onion mixture, pour coconut milk and vegetable broth into the pan. Remove the pan from the oven. Return the pan to the oven, add the zucchini and leeks and heat the oven to 140°C. Let the curry simmer for about 20 minutes. Place the lower halves of the pumpkin cut from the underside on the grid next to the pan. Grill them for about 10 minutes, rotate the pumpkin halves for a quarter turn and grill for another 10 minutes so that the pumpkin becomes soft, cooked and grilled. Meanwhile, boil the basmati rice in lightly salted water with turmeric according to the instructions on the package and drain it. For the curry and rice, collect the coriander leaves and chop finely together with the chives. Mix the coriander with the curry. Mix rice vinegar, coriander, chives and pumpkin seeds through the rice. Slice the lime before serving. Serve creatively: for example, cook rice in the lid of the oven, put the pumpkin halves on top and pour the vegetable curry. Garnish with lime slices to squeeze over the plate and with fresh herbs from the garden of your choice. Serve the rest of the curry vegetables separately.