Veganes Hokaido-Curry

By Lille Hoyer

Vegan Hokaido curry

Currys eat up preparation time for breakfast and then take ages to simmer? Uh uh, no no. With our vegan Hokkaido curry you need about 35 minutes and you have a really good curry that is impressive even without any animal ingredients.


  • 1/2 Hokkaido pumpkin
  • 525ml Thai Curry Basic
  • 1/2 pomegranate
  • 1 zucchini
  • 1 onion / shallot
  • 2 cloves of garlic
  • 1 bunch of coriander
  • 1 lime
  • Cashews
  • Coconut oil, alternatively sunflower oil
  • Salt
  • Sugar
  • Basmati rice

And so it goes:

  • Remove the seeds from the pumpkin and cut it into rough cubes. Set the oven to 200°C top and bottom heat.
  • Spread the pumpkin pieces on a baking tray lined with baking paper. Mix with coconut oil, sea salt & sugar, then bake for 20 minutes. Cook the rice according to the package instructions. Wash and cut coriander.
  • Zucchini, dice. Finely chop the garlic and onion/shallot. Cut the chili pepper into thin slices.
  • Roast cashew nuts without oil and set aside.
  • Heat some coconut oil in a pan and fry the zucchini, add the garlic, shallots/onions and chili and sauté briefly. Deglaze the whole thing with the curry base, add the pumpkin and let it bubble up briefly.
  • Arrange in a bowl and decorate with cashews, pomegranate seeds and coriander.