RED THAI CURRY PUMPKIN BOWL

Ingredients:

• 70 grred rice
• 150 grgreen Hokkaido pumpkin (called "Delica" in Italy)
• 50 grcarrots
• Handfulfresh spinach
• 100 grcoconut cream
• if neededhot water
• 100 grshiitake mushroom
• 1 tspred thai curry paste (good quality store bought)
• to tastesprouts
• to tastesalt
• to tasteginger, onion, and garlic

Method:

1. •Rinse the rice thoroughly until the water runs clear, then cook it according to the package instructions. It may take up to 30 minutes, so plan ahead!
2. •Finely chop the ginger, onion, and garlic, and set aside.
3. •Chop the pumpkin, shiitake mushrooms, and carrots, then steam until tender. Set aside.
4. •In a pot, heat the coconut cream. Add the steamed carrots and ¾ of the pumpkin pieces. Stir in 1 tsp of curry paste and blend using an immersion blender until smooth. Add hot water if needed to reach your desired consistency.
5. •Season with salt to taste.
6. •To assemble, serve the rice topped with the curry sauce, remaining pumpkin pieces, shiitake mushrooms, a handful of raw baby spinach, and fresh sprouts.