Pumpkin Risotto with Mushrooms
The autumn risotto variant is given a fruity accent with pomegranate seeds
Pumpkin Curry
This recipe is child's play to make and tastes delicious.
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | pumpkin |
| 150 | g | spring onions |
| 50 | g | shallots |
| 20 | ml | sesame oil |
| 20 | ml | olive oil |
| 10 | g | curry powder |
| cumin | ||
| saffron | ||
| salt | ||
| black pepper, freshly ground | ||
| cayenne pepper | ||
| 50 | g | fresh ginger |
| 3 | lemon leaves | |
| 250 | ml | coconut milk |
| 100 | g | chickpeas, pre-soaked (or half a tin) |
- Cut the pumpkin flesh into small pieces.
- Wash and clean the spring onions and slice into fine rings, chop the shallots.
- Sauté the pumpkin, spring onions and shallots briefly in olive and sesame oil and deglaze with coconut milk.
- Season with curry powder, cayenne pepper, salt and the lemon leaves and simmer for 10 minutes. Cook the chickpeas in salted water until soft and stir in.
| Ingredients (4 servings) |
|---|
