Ingredients for 2
persons:
200g basmati rice, whole grain
½-1 piece of pumpkin, e.g. Butter pumpkin
200g potatoes
10 g ginger
1 onion, peeled
2 tbsp sesame oil, roasted
5dl vegetarian vegetable stock
8 pieces of physalis, separated from the leaf
200 ml coconut milk, unsweetened
1 tsp turmeric
1 tsp curry, mild
Pepper, freshly ground
some ground chili
Topping
some pepper, freshly ground
4-6 physalis slices
Preparation:
Cook the whole basmati rice according to the packet instructions (in a rice stove or in a pan).
In the meantime, peel and roughly dice the potatoes and pumpkin and steam gently (in a pressure cooker or steamer).
Finely chop the ginger. Fry this together with the onions and garlic in the sesame oil. Add the steamed pumpkin and potato pieces and fry briefly, then deglaze with the vegetable stock. Allow everything to boil down a little. Divide the physalis and add to the stock. Now stir the coconut milk into the stock and blend everything to a smooth cream using a hand blender. Season to taste with the turmeric, curry, pepper and chili. Bring the curry to the boil again, cover and simmer over a medium heat for a further 5 minutes.
Pour the curry into two soup bowls and serve with the physalis slices and pepper.
Serve with the wholesome basmati rice.
By the way
Physalis is the
Cape gooseberry
contains high-quality vitamin C and still grows in Switzerland
(in organic quality in the
Alnatura
on Löwenstrasse in Zurich).
Picture: Tablecloth from the brockenhaus,
saucer from Ensoie
,
Soup plate
and
napkins
from
Ikea
.