Fast, uncomplicated, vegan
After-work kitchen: instant recipe for an aromatic pumpkin curry
Quickly made and wonderfully aromatic. The vegan pumpkin curry warms from the inside – perfect for the cold season.
© Kseniya_Milner
When hunger calls after work, very few people want complicated, elaborate recipes that take up a lot of time and nerves. This delicious pumpkin curry is quick to make and also tastes really aromatic.
Finally the end of the day – the best way to end the evening is with a delicious, quick meal. Particularly suitable in the cold season: a piquant curry with pumpkin and coconut milk. The inside of the dish is wonderfully creamy. In addition, it is wonderfully versatile and can be varied depending on your heart’s content – or the contents of the refrigerator. Simply add the vegetables of your choice – in addition to peppers, carrots, zucchini or sweet potatoes are all suitable – there are no limits to your imagination. After a little bit of chopping, the curry cooks itself as well and is on the dining table within 20 minutes.
What is curry anyway?
Curry is, on the one hand, the well-known blend of spices, which is based on the so-called masalas. Different spice mixtures in Indian cuisine are called “masala”. Translated the word in Hindi means “ingredients” or “spices”.
The typical curry powder as we know it today was created in the 19th century during colonial England. The spice mixture is inspired by the typical Indian dish “Kari” – a stew made of vegetables, fish, meat and a creamy sauce, refined with a variety of spices. The composition varies and can contain up to 36 different individual spices. Coriander, cumin, fenugreek, ginger, cardamom, mustard and cinnamon are classic. The spice mix gets its distinctive color from turmeric, which can be found in all curry mixes. In India itself, curry powder does not exist in this form. Single spices or the traditional masalas are used here.
Hokkaido: the favorite of the pumpkins
The main actor in the curry is Hokkaido. No other pumpkin is so popular in Germany as the deep orange pumpkin plant. The Hokkaido not only convinces with its color, it tastes wonderfully aromatic and does not even have to be peeled for further processing. The small, deep orange pumpkin originally comes – as its name suggests – from the Japanese north island of Hokkaido. In its homeland, however, the Hokkaido has a different name and is affectionately called “Uchiki Kuri” by the Japanese. Here it was bred in 1945 by Saichiro Matsumoto from Utsugi. “Uchiki” stands for the place name Utsugi and “Kuri” is a modification of the word “kabocha”, which means pumpkin. Uschiki Kuri therefore means pumpkin from Utsugi.
Healthy nutrient bomb
The Hokkaido has up to seven times more nutrients than other types of pumpkin. Its vitamin C content is particularly valuable: with around 30 milligrams per 100 grams of pulp, it trumps its conspecifics many times over. The shell also contains plenty of beta-carotene, which the body can convert into vitamin A. In the body, vitamin A is essential for growth, cell formation and eyesight. As an antioxidant, it also acts as a “radical catcher”. In addition, the pumpkin contains plenty of folic acid, magnesium and vitamin B as well as numerous minerals such as magnesium, phosphorus, iron, zinc and selenium. In short: With the Hokkaido you are well prepared for the cold season.
Vegan pleasure with coconut milk
The pumpkin curry is prepared on the basis of coconut milk. This ensures an incomparably creamy consistency and full-bodiedness. Thanks to its thick, creamy consistency and a slightly sweet, nutty taste, it is also suitable as a substitute for cream and Co. So you do not need any animal products for this dish. Last but not least, coconut milk is rich in vitamins, nutrients and minerals. These include, in particular, potassium, sodium, iron and magnesium. The fats that make milk so incredibly creamy are triglycerides, also known as neutral fats. The medium-chain fatty acids are digested quickly, converted into energy by the body and serve as an important resource.
In combination with plenty of fresh vegetables, stimulating spices, as well as plenty of fresh garlic and ginger, the pumpkin curry is a real nutrient package and gets us fit through the cold season.
Recipe for an aromatic pumpkin curry
ingredients
- 500 grams of Hokkaido pumpkin
- 1 red pepper
- 1 red onion
- 3 cloves of garlic
- 1 thumb-sized piece of ginger
- 3 tablespoons of coconut oil
- 2 tablespoons of curry powder
- 1 tablespoon paprika powder noble sweet
- ½ teaspoon of cinnamon
- 1 teaspoon turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon nutmeg, ground
- 1 teaspoon of pepper
- 2 tablespoons of tomato paste
- 1 can of coconut milk (400 milliliters)
- 1 can of chickpeas (265 grams)
- 250 grams of fresh spinach
preparation
- Clean the pumpkin, cut in half, remove the seeds and cut the pulp into bite-sized pieces.
- Clean the peppers, cut in half, remove the seeds and cut into small cubes.
- Peel the onion and cut into rings. Peel and finely chop the garlic and ginger.
- Heat coconut oil in a pan. Add the pumpkin and onions to the pan and fry well for about three minutes, stirring occasionally.
- Add the garlic and ginger to the pan. Mix the spices and add to the mixture with the tomato paste. Let it sweat for two minutes.
- Then add the peppers and deglaze with the coconut milk, bring to the boil and then reduce the heat. Simmer for about ten minutes, stirring occasionally.
- Meanwhile, drain the chickpeas in a colander and wash them off. Rinse the spinach.
- Add both and simmer for another five minutes. Season to taste with salt and pepper. If the curry is too thick, you can add a little water.
- Spread on plates and serve.
Fits to: Basmati rice or fresh naan bread. You can find out here how you can make naan bread yourself in the pan.