Pumpkin in green curry

 

 Makes 4 servings

Calories per serving: approx. 230

protein per serving: approx. 20 g

fat per serving: approx. 12 g

carbohydrates per serving: approx. 13 g

Preparation time: approx. 25 minutes

Degree of difficulty: easy

 

Ingredients 

 

• 1 small onion
• 2 cloves of garlic
• 3 spring onions
• 750 g pumpkin flesh
• 1 carrot (with greens)
• 3 tablespoons lime juice
• 2 tablespoons oil
• 200 ml coconut milk
• 1 - 1 ½ teaspoons green curry paste
• 300 ml vegetable broth
• Salt

Preparation 

 

1. Dice the onions and chop the garlic. Clean the spring onions, cut the white into rings (do not throw away the green parts).

2. Core the pumpkin and weigh 750 g of pumpkin flesh. Cut into bite-sized cubes. Finely dice the carrot and wash, shake dry and chop the carrot greens.

3. Heat a tablespoon of oil in a pan or wok. Put the carrots, onions and garlic in the pan, fry briefly. Remove and set aside.

4. Heat another tablespoon of oil in the pan and fry the pumpkin in it. Top up with coconut milk and vegetable stock. Add lime juice. Add the carrot and onion mixture and bring to the boil.

5. Salt and season with the curry paste. Let cook for about 5 - 8 minutes - depending on the size of the pumpkin cubes and the desired consistency.

6. Meanwhile, cut the green part of the spring onions into small pieces.

7. Arrange the curry, sprinkle with the finely chopped spring onions and the carrot greens and serve.

Good to know:

 

100 g of  pumpkin  has only 27 calories. But there are especially many carotenoids, vitamin A, calcium, potassium, iron and magnesium. The fiber ensures that pumpkin dishes keep you full for a long time. Pumpkin even protects against infectious diseases and inflammation, skin and eye diseases, some cancers, and is said to be able to improve mood. Despite its fat content of up to 22%,