Pumpkin Curry with Rice

Name: Pumpkin Curry with Rice
Ingredients: 5 EL plant-based margarine or oil; 3 EL flour; 1 TL curry powder (e.g., Garam Masala); 1/2 TL cayenne pepper; 300 g Japanese sushi rice; 4.5 dl water; 2 onions; 600 g pumpkin (Hokkaido or butternut squash); 2 garlic cloves; 2 EL agave nectar; Salt; 8 dl broth; 240 g frozen shelled edamame; 40 g pickled ginger

By admin 2/28/2026

A vegan main course featuring pumpkin and edamame with Japanese sushi rice, representing Asian cuisine.

Ingredients

Scale:

Units:

5 EL plant-based margarine or oil
3 EL flour
1 TL curry powder (e.g., Garam Masala)
1/2 TL cayenne pepper
300 g Japanese sushi rice
4.5 dl water
2 onions
600 g pumpkin (Hokkaido or butternut squash)
2 garlic cloves
2 EL agave nectar
Salt
8 dl broth
240 g frozen shelled edamame
40 g pickled ginger

Instructions

Heat half the margarine, add flour, toast 5 minutes on low-medium heat. Midway, mix in curry and cayenne, continue toasting. Remove from heat.
Bring rice and water to boil, simmer covered 10 minutes. Turn off heat; let rice sit covered approximately 15 minutes.
Cut onions into wedges; slice pumpkin into 2cm pieces.
Heat remaining margarine in large pan. Saute onions ~10 minutes until golden. Press in garlic, add pumpkin and agave, salt, cover with broth. Cook covered ~5 minutes.
Add edamame, cook ~5 minutes more until pumpkin is nearly tender.
Hold large sieve in broth, add curry paste, stir until dissolved.
Season curry with salt. Serve with rice and pickled ginger.