Ingredients
- 1 Knorr Curry Flavour Pot
- 1 cup Arborio rice
- 1 Onionsdiced
- 500gr Pumpkin
- RosemarySmall bunch
- 50gr Walnuts
- 1 cup White wine
- Parmesan cheese
It’s pumpkin month! Pumpkins (or its cousin butternut squash) are my favourite vegetables. Maybe because I love autumn, when they’re in season, but there’s also something so soothing about them. I never tried pumpkin and curry together, but I was void of ideas one evening and thought, why not?! You know me, I love shortcuts and in this recipe I use the Knorr Flavour Pot which is so much easier than making curry sauce from scratch.
Steps
1 Done | Begin by boiling the pumpkin with a small bunch of rosemary. This should take around 20 minutes, until the pumpkin is very soft. |
2 Done | |
3 Done | |
4 Done |