Crispy meets creamy. This recipe explores two sides of our favourite Autumn ingredient. We use part of the butternut squash for a creamy curry and the other part for crunchy croquettes! A wonderful play of textures and flavours which you have to try.
-
Step 1/7
Sweat the diced coconut and diced onions in some coconut oil. Add the curry paste and lightly fry.
-
Step 2/7
Add the ginger and deglaze with water and coconut milk. Simmer for around 20 minutes.
-
Step 3/7
Cut the other half of the pumpkin into slices 1 cm thick and roll them first in the flour mixture, then in the plant-based drink and finally in the breadcrumbs. Alternatively, the flour mixture can be mixed with the plant-based milk and the slices can then be dipped in this mixture and rolled in the panko. This method results in a slightly thicker coating.
-
Step 4/7
Fry the pumpkin halves in a pan with enough oil for 10–15 minutes until golden brown. Turn every few minutes.
-
Step 5/7
Prepare the jasmine rice.
-
Step 6/7
Finely purée the vegetables in the curry with a hand blender and finally season to taste with fish sauce (or vegan alternative), agave syrup and a little salt if necessary.
-
Step 7/7
Serve the jasmine rice with the curry and breaded pumpkin and top with coriander and (optional) black sesame seeds.
Matching products
Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...