Vegetarian Curry in Pumpkin Pot
TM6 TM5

Vegetarian Curry in Pumpkin Pot
4.5 (4 Bewertungen)
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  • 3 stalks fresh lemongrass, white part only, bruised
  • 15 g old ginger, cut in slices
  • 5 g fresh galangal
  • ½ cm fresh turmeric
  • 2 fresh red chillies, deseeded
  • 5 dried chillies, deseeded, soaked to soften
  • ¾ tsp coriander seeds
  • ½ tbsp curry powder
  • 45 g coconut oil
  • 975 g water
  • 3 kaffir lime leaves, deveined
  • 1 pandan leaf, cut in 3 pieces
  • 100 g fresh lion's mane mushrooms, cut in pieces
  • 50 g king oyster mushrooms (eringi), cut in pieces (4 cm)
  • 25 g tofu puffs, cut in halves
  • 25 g carrots, cut in strips
  • 25 g long beans, cut in 3 cm strips
  • 100 g coconut milk
  • 15 g toasted coconut paste
  • 5 g light soy sauce
  • 1 tsp salt
  • ½ tsp brown sugar
  • 1 medium-sized pumpkin, cored, as container (see tip)
Nährwerte
pro 1 portion
Brennwert
2123 kJ / 507 kcal
Eiweiß
10 g
Kohlenhydrate
53 g
Fett
33 g
gesättigte Fettsäuren
27 g
Ballaststoffe
9 g
Natrium
1041 mg

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