Yay, another blog event 🙂 Cookies & Style wishes for an autumn recipe in order to celebrate 100.000 clicks! Congratulations, Cookies 🙂
Here’s the blog event.
However, this time I won’t bake, but cook! When considering the topic “autumn”, a recipe suddenly came to mind that I’d cooked last autumn during my stay in Japan: Pumpkin-Carrot-Chestnut-Curry.
Even though the dish isn’t typically Japanese because of the many spices, I felt like breaking out my Japanese plates to reminisce about old memories… And that I did! Do you know that feeling when a taste or smell brings you totally back into another time?
Anyway, here is the recipe:
Ingredients (for 4 people):
- ½ Hokkaido pumpkin (about 450g)
- 2 carrots
- 100g cooked chestnuts
- 2 onions
- 2cm ginger
- 1 clove of garlic
- 3 spring onions
- 200ml vegetable stock
- 50ml plant-based cream
- Soy sauce
- Curry, kurkuma, cumin, caraway, chili, salt, pepper
- First “chop-chop”: Wash the carrots and slice them into cubes. Hollow the washed pumpkin half and cut it into cubes. Cut the onions and spring onions very small and thin. Peel the ginger and chop it. Quarter the cooked chestnuts.
- Then fry the onions in a wok with a little bit of oil. Season it with some curry, cumin and caraway powder. Add ginger and garlic.
- Next add the carrots and 2 table spoons of soy sauce. After 5 minutes, add the pumpkin cubes and fry everything for about 5 minutes. De-glaze it with the vegetable stock and let it boil for about 10 minutes on a high heat.
- Add the spring onions, chestnut and plant-based cream. At the end season everything well with soy sauce, salt, pepper, chili, curry etc.
- Serve with rice and you’re done 🙂
I hope you all and you, Cookies, enjoy the recipe 🙂
Have a wonderful and delicious day! 🙂
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