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.