Pumpkin Curry Recipe
Local kabocha pumpkin, carrots, zucchini, broccoli, cabbage.
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Ingredients
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Vegetables
Spices and Condiments
Additional Flavor
Method
Preparation
- 1
Chop the Vegetables
Peel and cube the kabocha pumpkin, slice the carrots and zucchini, and chop the broccoli into small florets. Thinly slice the cabbage.
Cooking
- 2
- 3
Add the Vegetables
Stir in the cubed kabocha pumpkin, carrots, zucchini, broccoli, and cabbage. Cook for about 5 minutes, stirring occasionally.
- 4
Add Spices and Liquid
Sprinkle the curry powder over the vegetables and season with salt and black pepper. Pour in the vegetable broth and coconut milk, stirring to combine.
- 5
Simmer the Curry
Bring the mixture to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, or until the vegetables are tender.
- 6
Finish with Lime and Cilantro
Stir in the lime juice and chopped cilantro before serving. Adjust seasoning with additional salt and pepper if needed.
