Vegan pumpkin sweet potato curry with peanut sauce
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
Feasting on autumn: finally there are pumpkins again! The orange fruit vegetable is not only delicious, but also full of vitamins. Its uses are varied. Today I'd like to introduce you to my homemade vegan pumpkin sweet potato curry.
ingredients
For 2 people
- 1/2 hokkaido pumpkin
- 1 sweet potato
- 1 carrot
- 1 cup basmati rice
- 1 can of coconut milk
- 100 ml vegetable broth
- 3 tablespoons of peanut sauce
- 1 tablespoon soy sauce
- Salt, pepper, chili paste, olive oil, curry powder, rosemary, garlic powder, paprika powder
- Optional: some fresh spinach
- Optional: sunflower seeds, sesame
preparation
First, the pumpkin is halved, hollowed out and diced. The sweet potato and the carrot are peeled and also cut into bite-sized pieces. Then the vegetables are spread on a baking tray with baking paper and seasoned with a dash of olive oil, garlic and paprika powder, salt, pepper and rosemary. Everything is now mixed with your hands. Now the vegetables are cooked at 180 degrees top / bottom heat for 20 minutes in a preheated oven.
At the same time the basmati rice can be cooked. One cup of rice requires one and a half cups of water. This is boiled and the basmati rice with a little salt added. The rice is cooked as soon as the water has completely evaporated.
For the sauce, stir 100 ml of vegetable stock with a coconut of coconut milk, a tablespoon of soy sauce and three tablespoons of pure peanut butter (no peanut butter!) And boil. As desired, the sauce is seasoned with salt, pepper, curry powder and a little chili paste.
For the decorative and delicious arrangement, some fresh spinach is washed and finely chopped, and sunflower seeds and sesame are briefly roasted in the pan without oil.
Now you can be served and enjoyed! Good Appetite :-)
