Pumpkin curry with prawns and coriander

Name: Pumpkin curry with prawns and coriander
Ingredients: 375 g butternut squash; 125 g Sweet potato; 0.5 Coconut milk; 0.25 Carrot juice; 2.5 g Red curry; 4 g Knorr Liquid Concentrate Vegetables; 1 units.items Lime leaf; 12 g Knorr Professional Red Curry Soup; 1 units.items Granny Smith; 100 g Celery; 75 g Cucumbers; 5 g Lime juice; 0.5 g Xanthan; 75 g Coriander oil; 10 g Knorr Professional Intense Flavours Fresh Citrus; 0.25 butternut squash; 33 units.centiliter Ginger beer; 15 Black Tiger prawns; Salt and pepper; 5 g Knorr Primerba Basil; 2 g Chili flakes; 1 Tray of Ghoa cress

This creamy pumpkin curry combines the soft, sweet flavor of pumpkin with the juicy bite of prawns and a fresh hint of coriander.The spicy curry is perfectly balanced and offers a warm and flavorful experience. Recipe for 10 people.

Ingredients

375gbutternut squash

125gSweet potato

0.5Coconut milk

0.25Carrot juice

2.5gRed curry

4gKnorr Liquid Concentrate Vegetables

1units.itemsLime leaf

12gKnorr Professional Red Curry Soup

1units.itemsGranny Smith

100gCelery

75gCucumbers

5gLime juice

0.5gXanthan

75gCoriander oil

10gKnorr Professional Intense Flavours Fresh Citrus

0.25butternut squash

33units.centiliterGinger beer

15Black Tiger prawns

Salt and pepper

5gKnorr Primerba Basil

2gChili flakes

1Tray of Ghoa cress

Preparation

Peel the pumpkin and sweet potato and cut them into pieces.
Place them together with the coconut milk, carrot juice, curry, vegetables, and lime leaves in a vacuum bag and vacuum seal.
Cook the mixture for about 45 minutes at 100 ºC steam in a combi steamer.
Remove the mixture from the plastic and blend together with the soup powder in the blender.
Cool the mixture down.

Juice the apple, celery, and cucumber in the slow juicer.
Strain the mixture and add the lime juice and citrus.
Measure out 2.2 dl apple juice and mix in the xanthan using a hand blender.
Mix the apple-celery juice with the coriander oil and season with salt and pepper.

Cut thin slices of pumpkin, cut them out, and vacuum seal them in the ginger beer.

Clean the prawns, season them with salt and pepper, and briefly fry them in oil.
Add the basil at the last moment and remove the prawns from the pan.

Pipe the carrot curry onto the plates and arrange the fried prawns.
Cover the prawns with the slices of pumpkin.
Pour the apple-coriander jus over and garnish with some chili flakes and the ghoa cress.