Pumpkin Stew with Hazelnut Crunch
30 min
Vegan
58100
For 2 Portions
100 ml
coconut milk
40 g
hazelnut, whole
10 g
parsley, fresh
6 g
ginger
3 tsp
horseradish sauce, extra spicy
1
carrot
1/2
red kuri pumpkin
1/2
yellow onion
2 tbsp
olive oil
1 tsp
turmeric
1 clove(s)
garlic
1/2 tsp
cumin, ground
1/4 l
vegetable broth
pepper
salt
1. All set?
2. Wash pumpkin, deseed, and dice.
3. Peel and roughly chop carrots.