A vegan stew with hot green curry and butter nut pumpkin. This stew is not only very tasty, its also very colorful
Butter nut pumpkin is a type of squash that looks like a large light orange pear.
Ingredienser
- 1 handful parsley
- 1 handful coriander
- 1 red chilli
- 2 shallots
- 400 gram butter nut pumpkin
- 400 ml coconut milk
- 2 teaspoons green curry
- 1 handful pea beans
- 1 handful sugar snap beans
- 3 dl rice
- 4 asparagus
- 2 teaspoons rapeseed oil
GÖR SÅ HÄR
- Peel and split the pumpkin in 2x2 centimeters
- Chop the schalotte chili, coriander and parsley
- Fry the onion, chilli, coriander, parsley and pumpkin in rapeseed oil
- Add 400 ml of coconut milk and 2 teaspoons of green curry, boil for about 20 minutes (so that the pumpkin softens)
- After 15 minutes you add fresh peas beans, sugarsnaps and asparagus
- Meanwhile, the pot boils, you cook the rice (the rice is done according to the instructions on the package)
