Vegan Pumpkin Curry with Homemade Ginger Crisps
Check out our easy recipe for a vegan pumpkin curry made with coconut milk and homemade deep-fried ginger crisps, Served with rice and cilantro.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Pot
- Skillet
- Stove
- Airtight container
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Paper towel
Ingredients
- 700 g (1.5 lbs) hokkaido pumpkin
- 400 ml (1.75 cups) coconut milk
- 200 g (7 oz) sugar snap peas
- 2 garlic cloves
- 1 onion
- 10 g (0.33 oz) ginger
- 2 stalks fresh lemongrass
- 1 tbsp coconut oil
- 4 tsp curry powder
- 1 tsp chili flakes
- 1 tsp cumin
- 1 tsp cinnamon
- 2 tbsp tomato paste
- 1/2 lime (juice)
- salt
- pepper
- 30 g (1 oz) ginger
- 2 tbsp potato starch
- 300 ml (1.33 cups) vegetable oil
- 250 g (1.5 cups) basmati rice
- 15 g (0.5 oz) fresh cilantro
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