Pumpkin Cashew Curry with Toasted Macadamias & Pumpkin Seeds
30 min
Vegan
46565
For 2 Portions
200 ml
coconut milk
200 g
tomatoes, diced
120 g
basmati rice
25 g
cashew, unsalted
12 1/2 g
macadamia nut, roasted and salted
12 1/2 g
pumpkin seed
7 1/2 g
tomato paste
6 g
ginger
1/2
lime
1/2
red kuri pumpkin
20 ml
water
1 tbsp
coconut oil
1 clove(s)
garlic
1
cardamom pod
1/2 tsp
curry powder
1/2 tsp
chili powder
pepper
salt
1. All set?
2. Wash pumpkin, deseed, and dice.
3. Heat some coconut oil in a pan and fry pumpkin for 4 min. Then set aside.