Pumpkin curry with chicken tenderloins and cauliflower

Name: pumpkin curry with chicken tenderloins and cauliflower
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g basmati rice; 30 g pumpkin seeds; 800 g cool fresh flaked meal; 1 el (peanut) oil; 450 g chicken tenderloins; 200 ml coconut milk; 1 tray fresh pasta sauce pumpkin chili; 3 bunch onion

This curry with pumpkin, spring onion, chicken tenderloins, cauliflower and rice is ready. Extra tasty with coconut milk and pumpkin seeds.

Ingredients

Directions

Bring a generous pot of water to the boil. When the water boils, boil the rice in the pan, bring to the boil again and cook for 8 minutes until done.
Turn off the heat, drain and let stand until use.
Heat a frying pan without oil or butter and toast the pumpkin seeds for 4 min. On medium heat. Remove from the pan and allow to cool on a plate.
Meanwhile, halve the large cauliflower florets. Heat the oil in the frying pan and fry the chicken for 2 min. On medium heat.
Add the cauliflower florets and cook for 1 min on medium heat. Add the pasta sauce, coconut milk, pepper and possibly salt.
Bring to the boil and cook on the pan for 7 minutes on low heat.
Meanwhile, wash the spring onion and cut into rings. Divide the rice over deep plates and divide the curry next to it. Garnish with the spring onions and pumpkin seeds.