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one pot: pumpkin sweet potato ragout with rice and curry

one pot: kürbis-süßkartoffel-ragout mit reis und curry | one pot: pumpkin sweet potato ragout with rice and curry (vegan)

One Pot: pumpkin sweet potato ragout with rice and curry ❤

one pot: kürbis-süßkartoffel-ragout mit reis und curry | one pot: pumpkin sweet potato ragout with rice and curry (vegan)

Recipe for 3-4 persons:

700 g Hokkaido pumpkin
1 midsize sweet potato
1 onion
1 garlic clove
1 natrual lemon
2 tbsp. sunflower oil
1-2 tbsp. curry powder
150 g long grain rice
about 700-800 ml vegetable stock
1 tsp. agave syrup
salt
pepper
grounded nutmeg

Cut the pumpkin into bite-size pieces. Peel and cut the sweet potato. Peel and cut the onion and garlic clove very fine.

Wash the lemon very hot and dapple dry. Peel zests from the skin. Squeeze out the juice.

Brown the onion and garlic together in hot oil without browning them. Fold in the curry powder and rice. Deglaze with vegetable stock and lemon juice.

Put in the pumpkin and sweet potato, the agave syrup and the lemon zests. Add some grounded nutmeg, salt and pepper. Boil well for about 25 minutes. The vegetable stock should be almost gone at the end. Taste and season before eating.

Enjoy – Bon appétit!

one pot: kürbis-süßkartoffel-ragout mit reis und curry | one pot: pumpkin sweet potato ragout with rice and curry (vegan)

one pot: pumpkin sweet potato ragout with rice and curry

Print Recipe
Serves: 3-4 persons Cooking Time: 30 min.

Ingredients

  • 700 g Hokkaido pumpkin
  • 1 midsize sweet potato
  • 1 onion
  • 1 garlic clove
  • 1 natrual lemon
  • 2 tbsp. sunflower oil
  • 1-2 tbsp. curry powder
  • 150 g long grain rice
  • about 700-800 ml vegetable stock
  • 1 tsp. agave syrup
  • salt
  • pepper
  • grounded nutmeg

Instructions

1

Cut the pumpkin into bite-size pieces. Peel and cut the sweet potato. Peel and cut the onion and garlic clove very fine.

2

Wash the lemon very hot and dapple dry. Peel zests from the skin. Squeeze out the juice.

3

Brown the onion and garlic together in hot oil without browning them. Fold in the curry powder and rice. Deglaze with vegetable stock and lemon juice.

4

Put in the pumpkin and sweet potato, the agave syrup and the lemon zests. Add some grounded nutmeg, salt and pepper. Boil well for about 25 minutes. The vegetable stock should be almost gone at the end. Taste and season before eating.

5

Enjoy – Bon appétit!

one pot: kürbis-süßkartoffel-ragout mit reis und curry | one pot: pumpkin sweet potato ragout with rice and curry (vegan)

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