Cremiges Kokos-Curry mit Kimchi-Kraut

Creamy coconut curry with kimchi herb

Here is our recipe for the weekend. Because winter is paying us a little visit again, there's a hot curry that will heat you up together with our Love Craft Kraut Kimchi style.⁠

Ingredients for 2-4 people:⁠

1 glass of SUUR Love Craft herb kimchi style⁠

1/2 Hokkaido pumpkin, cleaned and diced⁠

1 onion⁠

1 garlic clove, peeled⁠

1 thumb-sized piece of ginger⁠

approx. 1/2 tbsp curry powder (depending on how hot it is)⁠

1 tbsp coconut oil⁠

1 can of coconut oil⁠

500 ml vegetable broth⁠

1-2 tablespoons light miso paste⁠

1 large carrot, peeled, finely sliced⁠

1/2 small bell pepper, washed, cut into fine strips⁠

2 good handfuls of baby spinach⁠

100-200 g cooked rice as a side dish⁠

To taste: ⁠

miso paste⁠

optional: ⁠

200 g natural tofu, diced⁠

1 tbsp coconut oil⁠
2 tsp soy sauce⁠

Heat coconut oil in a saucepan and sauté the onion cubes over medium heat for 5 minutes. Press in the garlic, grate in the ginger and add the curry powder - fry everything briefly. ⁠

Pour in coconut milk and vegetable broth. ⁠Add the miso paste and pumpkin pieces and simmer for about 15 minutes. ⁠

puree. ⁠

Add the carrot slices, pepper strips and spinach and continue to cook for about 3 minutes. taste. ⁠

For the tofu:⁠
Heat coconut oil in a pan and sauté the tofu cubes over high heat until brown and crispy. Add soy sauce and let it boil away.⁠

Serve the curry with rice and tofu in bowls.⁠ Serve with the kimchi cabbage.

Bon appetit!⁠

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