Ingredients
–
250 g whole grain rice
1 onion
1 clove of garlic
1 small piece of ginger
1-2 tbsp coconut oil
400 g hokkaido pumkin
6 tsp green curry paste
200 g oyster mushrooms
400 ml coconut milk
500 ml vegetable stock
Salt
Pepper
2-3 tbsp Spicy Kimchi
Fresh koriander
This is how we proceed
–
- Cook the rice according to the instructions on the packet.
- Peel and finely chop the onion, garlic and ginger.
- Wash the Hokkaido pumpkin, cut it in half, remove the seeds and cut it into small pieces.
- Clean the mushrooms and tear them into small pieces with your hands.
- Sauté the onion, garlic and ginger in a pan with a little oil. Add the pumpkin and sauté briefly.
- Mix the vegetables well with the spices. Add the mushrooms and fry briefly.
- Add the coconut milk and vegetable stock, bring to the boil, season with salt and pepper and simmer until the pumpkin is cooked.
- Wash the coriander, pat dry and chop finely.
- Once all the ingredients are cooked, serve the curry with the rice on plates and top with spicy kimchi and coriander.
