Ingredientes para Arafura Pumpkin Curry
- 1 kg pumpkin, peeled and chopped into 2 cm cubes
- 1 tbsp grapeseed oil
- cumin
- fresh coriander (cilantro), for garnish (optional)
- turmeric
- mustard seeds
- paprika
- cinnamon
- 1 medium onion, chopped
- lemongrass
- 1 1/2 cups vegetarian chicken flavored broth (prepared from mix)
- water (added separately to the dish)
- dry coconut powder
- red capsicum
- zucchini
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 (400ml) can coconut milk
- 1 tbsp fish sauce
- 150 g spinach, washed
- 1 lime, juiced
- salt, to taste
- pepper, to taste
- steamed rice, for serving
- naan bread, for serving
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Cómo preparar Arafura Pumpkin Curry
- Heat the coconut oil in a large pan or pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the ginger and red curry paste and cook for another minute until fragrant.
- Add the pumpkin, coconut milk, chicken broth, and fish sauce. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the pumpkin is tender.
- Stir in the spinach and lime juice. Cook for another 2-3 minutes until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve hot with steamed rice or naan bread. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
31g
Fat
7g
Carbs
8g
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Curries 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific For 1 Or 2 Main Dish Vegetables Australian Fall Kid Friendly Vegan Vegetarian Stove Top Dietary Seasonal Stir Fry Comfort Food Toddler Friendly Squash Taste Mood Equipment Number Of Servings Presentation Served Hot Technique
