Add coconut milk, turmeric, remaining ¼ teaspoon curry powder, remaining teaspoon salt and two pieces of the roasted pumpkin for flavor. Simmer gently for 3 to 4 minutes, then turn off the heat.

Needed for 4 people: -an onion -1 kg pumpkin -3 carrots cut into 3 cm cubes -100 g red curry paste -2 tomatoes -400 ml coconut milk -a can of lentils Sauté an onion in a little butter and add the ...

A 30-minute vegan, gluten-free curry ... the pumpkin cubes and pour in one cup of water (keep 1/2 cup more just in case you need more water to semi-cook the pumpkin before adding the coconut ...

mustard seeds and lemongrass with the curry paste until softened. The smell will be fantastic. Add the pumpkin and coat with the mixture before stirring in the coconut milk, stock and chickpeas.