Ginger coconut vegetables with baby basmati rice

Today's recipe includes a wonderful fusion dish of European and Asian cuisine : a Southeast Asian coconut-pepper curry and the familiar cauliflower come together with carrot to create a delicious mixture .
The whole thing is rounded off with the Lotao Prince of Bengal Baby Basmati Rice , which goes perfectly with coconut vegetables with its sweet, buttery aroma .

Ingredients:

(for 4 servings)

450g pumpkin
1 bunch of spring onions
300g cauliflower
1 red pepper
1 yellow pepper
2 carrots
50g fresh ginger
2 tbsp coconut oil
200 ml vegetable stock
400 ml coconut milk
Cumin powder
1 pinch of coriander powder
1 tbsp Madras curry powder
Lotao Bali Salt Pure
pepper
200g Lotao Prince of Bengal Baby Basmati

Preparation:

Peel the pumpkin, remove the core and cut the pumpkin flesh into bite-sized pieces. Clean the spring onions and cut only the light green and white parts into 1 cm thick rings, wash and drain well.
Wash the cauliflower and cut it into small florets. Wash the peppers, quarter them and remove the core. Peel off the skin with a vegetable peeler and cut the peppers into 2 cm cubes.
Cut the carrots into fine slices. Peel the ginger and grate it finely.
Heat the coconut oil in a wide pot. Fry ginger and vegetables in it. Deglaze with stock and coconut milk. Simmer over a mild heat for approx. 20 minutes.
Season with cumin, coriander, curry, Lotao Bali pure salt and pepper. In the meantime, cook the Lotao Prince of Bengal Baby Basmati according to the package instructions and serve with the vegetables. Bon appetit! :-)