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Fennel Curry with Pumpkin and Peppers
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Fennel bulb
- 1 shallot
- 1 garlic clove
- 1 tsp grated fresh ginger
- 1 Red Bell pepper
- 200 grams Pumpkin
- salt
- 1 Tbsp sesame oil
- 1 Tbsp yellow Curry paste
- 1 Tbsp soy sauce
- 100 milliliters unsweetened Coconut milk (canned)
- 200 milliliters vegetable stock
- parsley (for garnish)
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Preparation steps
1.
Rinse, trim and slice the fennel. Set the fennel fronds aside for garnish. Rinse the peppers, cut in half, remove the white membranes and seeds and cut into strips. Peel the pumpkin and cut into strips. Peel and finely chop the shallots, ginger and garlic.
2.
Sauté the shallots, ginger and garlic in sesame oil, add the fennel, peppers and squash and cook, season with the curry paste and soy sauce, pour in the vegetable stock and coconut milk and cover and cook until crisp-tender. Serve sprinkled with fennel fronds and parsley leaves.
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