Pumpkin and Broccoli Curry with Tahini
Pumpkin and Broccoli Curry with Tahini is a unique and delicious dish that combines the favorite vegetables of the fall season with the creaminess of coconut milk and the rich flavor of tahini. The sweetness of the pumpkin harmonizes perfectly with the crisp texture of the broccoli, while the fresh coriander and toasted sesame seeds add an exciting taste and texture to the dish. This dish is not only healthy but also quick to prepare and perfect for a hearty dinner or lunch.
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Ingredients for this recipe
Servings: 4
400
g
Pumpkin
300
g
Broccoli
400
ml
Coconut milk
30
g
Tahini paste
2
tsp
Curry powder
2
cloves
Garlic
10
g
Ginger
20
ml
Olive oil
15
g
Toasted sesame seeds
10
g
Fresh coriander
1
tsp
Salt
1
tsp
Black pepper
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Preparation Steps
1
Peel the pumpkin, cut it into cubes, drizzle with olive oil, and bake at 400°F (200°C) for 20 minutes, or until tender.
2
Cut the broccoli into florets. Blanch them in boiling water for 2-3 minutes, then drain well.
3
In a skillet, sauté the finely chopped garlic and ginger in olive oil until fragrant.
4
Add the coconut milk and curry powder, mix well, and bring to a simmer.
5
Stir in the tahini paste, and season with salt and pepper. Simmer the sauce for 5-7 minutes, or until slightly thickened.
6
Add the roasted pumpkin and blanched broccoli to the curry, and toss to combine and let the flavors meld.
7
When serving, sprinkle with toasted sesame seeds and fresh coriander.
