Pumpkin and Peanut Curry
with Cauliflower Rice
A vegan curry packed full of flavour!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
A vegan curry packed full of flavour!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Curry
Coconut milk
0 ML
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Wash and cut
Peel and cut pumpkin to cubes. Chop onion, garlic and ginger. Rinse and chop spinach.
2 Fry
Heat oil in a large pan, add fry onion, garlic and ginger for 3-4 minutes. Stir in the curry paste and mix well.
3 Add
Add coconut milk, peanut butter, water and pumpkin. Allow a gentle simmer for 20 minutes, until the pumpkin is soft.
4 Make rice
Meanwhile, rinse the cauliflower. Using either a grater, food processor or just a sharp knife, cut it to small crumbles. Heat oil in a large pan and fry the crumbles for 5-7 minutes until softened. Season well with salt and pepper.
5 Add and serve
Add spinach to the pumpkin pot and cook for 3-4 more minutes. Season with salt, pepper and lime juice. Serve with the cauliflower rice.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?