Pumpkin and Quorn curry, an aromatic vegetarian dish that pays homage to pumpkin, the autumn fruit par excellence.
Main course For 4 people
200 g of chopped quorn
1 tablespoon of pumpkin seed oil
200 g of pumpkin seeds
100 g of sugar
600 g pumpkin, hulled weight, for example Hokkaido
2 tablespoons of red curry paste
2 tablespoons of rapeseed oil
3 l of coconut milk
2 l of vegetable broth
How to proceed pumpkin and Quorn curry
Preparation: approx. 30 minutes
Marinate the Quorn in pumpkin seed oil, salt and pepper for approx. 30 minutes. Lightly toast the pumpkin seeds in a non-stick pan, add the sugar and caramelize, stirring carefully. Spread on a sheet of baking paper and let it cool.
Cut the pumpkin into approx. 2 cm. Coarsely chop the onions and fry the curry paste in rapeseed oil. Reduce heat. Add the onions, squash and Quorn and brown for approx. 5 minutes, stirring continuously. Extinguish with the coconut milk and broth. Let it simmer for approx. 15 minutes, until the pumpkin is cooked al dente. Season with salt and pepper and sprinkle with pumpkin seeds. Serve with rice.