Now, login to Cuizeat and checkout at Continente Online!

Pumpkin Grain Curry

Name: Pumpkin Grain Curry with coconut milk, tomato paste, ginger and turmeric
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 uni White Onion; 14 gr Garlic; 1 tsp Ground Ginger; 2 tsp Curry powder; 1/2 tsp Ground Turmeric; 400 gr Boiled Chickpeas; 200 mL Coconut Milk; 2 Tbsp Tomato Sauce; 2 cup Butternut Pumpkin; to taste Fresh Parsley; 1 cup Basmati Rice; 2 Tbsp Olive Oil; 1.5 tsp Black Pepper Grain; to taste Sea Salt

with coconut milk, tomato paste, ginger and turmeric

Super simple vegetarian recipe that everyone will love. It is a dish that besides tasty has antioxidant, anti-inflammatory and analgesic effects!

By Ana Ni Ribeiro

For 2 people For 4 people Low Kcal Mediterranean Plant Based

35 min

326 kcal

4 doses

Easy

Ingredients

Basmati Rice

1 cup

Boiled Chickpeas

400 gr

Butternut Pumpkin

2 cup

Coconut Milk

200 mL

Curry powder

2 tsp

Fresh Parsley

to taste

Garlic

4 cloves

Ground Ginger

1 tsp

Ground Turmeric

1/2 tsp

Tomato Sauce

2 Tbsp

White Onion

1/2 uni

You will also need:

The following ingredients will not be added to your grocery list.

Black Pepper Grain

1.5 tsp

Olive Oil

2 Tbsp

Sea Salt

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

326 kcal

1,365 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.

Preparation Instructions

For Pumpkin Puree:

01

To peel the pumpkin easily, cook it whole for 2-3 minutes in a pan of boiling water or in the microwave. Cut the ends of the pumpkin and then cut it into 4 parts. Remove seeds and peel.

02

Dice and cook in boiling water for 15-20 min. Drain very well, and puree using a magic wand or a food processor.

For the Curry:

01

Heat the oil in a large skillet. Add the chopped onion and let it brown. Add the ginger and minced garlic, and cook for 2 min.

02

Add curry, pepper, salt and turmeric and stir.

03

Add the coconut milk and the grain. Let it cook for 5 min and then add 2 cups of pumpkin puree and tomato paste. If necessary, add half a cup of water and cook a little more.