Recipes in the world of Flavilo

Pumpkin Curry with Quinoa

Pumpkin Curry with Quinoa

This Pumpkin Curry with Quinoa is a nourishing and flavorful dish that combines the lightness of quinoa with the sweet taste of pumpkin. The creaminess of the coconut milk and the spicy aromas of curry harmonize perfectly, while the lime lends a refreshing touch of acidity to the dish. This recipe is the perfect choice if you want to make a special, yet easy-to-prepare vegetarian dish that is full of nutrients and flavors.

Prep Time 20 min
Preparation 30 min
Total 50 min
360 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Pumpkin
⭕ 200 g Quinoa
⭕ 400 ml Coconut Milk
⭕ 200 g Canned Diced Tomatoes
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 2 tsp Curry Powder
⭕ 10 g Ginger
⭕ 30 ml Olive Oil
⭕ 10 g Fresh Cilantro
⭕ 1 tsp Chili Powder
⭕ 1 Lime
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper

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    Preparation Steps

    1

    Rinse the quinoa under cold running water, then cook it in twice the amount of water until it is tender. Set aside to cool.

    2

    Peel and dice the pumpkin into small cubes. Roast at 400°F (200°C) for 20 minutes, or until tender and slightly caramelized.

    3

    Finely chop the onion, garlic, and ginger. Heat the olive oil in a skillet over medium heat and sauté them for 2-3 minutes, until fragrant.

    4

    Add the curry powder and chili powder and cook for another minute, allowing the spices to bloom.

    5

    Pour in the coconut milk and canned diced tomatoes, stir well, and bring to a simmer.

    6

    Add the roasted pumpkin to the sauce and simmer for 10 minutes, allowing the flavors to meld.

    7

    Season the curry with salt, pepper, and freshly squeezed lime juice. Serve over the cooked quinoa, garnished with fresh cilantro.