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!