Mild Pumpkin Curry

The base of this mild Eastern curry is a pumpkin sauce made from roasted pumpkin, fresh spices, and coconut milk, which I blend until smooth. The result is a beautiful yellow curry with a 'layered' flavour, enhanced by cardamom and fresh turmeric. I mix in pieces of soft tofu. Accompanying the curry is a blend of whole grain rice and lightly steamed vegetables.

Mild Pumpkin Curry

Tofu, pumpkin, peas, carrot, courgette, white onion, garlic, lemon, fresh turmeric, ginger, chilli powder, smoked paprika, cardamom, curry massala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), basmati rice, brown rice, coconut milk, coconut cream, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: mosterd, soja, sulfiet.

Microwave

Heat the pumpkin curry and vegetables with rice covered with a loosely placed lid for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the pumpkin curry and vegetables with rice covered with an ovenproof plate, or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Plastic lids cannot go in the oven!

Energy115,18 kcal

Protein5,39 g

Fat3,71 g

of which saturated1,69 g

Carbohydrates13,67 g

Dietary fibre2,47 g

Salt0,27 g

Average weight: 540 g

On the menu in 2 weeks

Sunday 9 August

Try now →