Vegan Pumpkin Curry with Homemade Ginger Crisps | Recipe - Zucker&Jagdwurst

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
• 0.5 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