Autumn Curry

Ingredients

• 300 g sweet potatoes
• 150 g Carrots
• 200 g pumpkin flesh
• 200 g zucchini
• 200 g brown mushrooms
• 2 onions
• 1 red chili pepper
• 1 Garlic clove
• 2 cm fresh ginger
• 2 tbsp germ oil
• 2 tbsp yellow curry paste (vegan)
• 150 ml vegetable broth (vegan)
• 400 ml coconut milk
• 1 tsp garam masala
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel the sweet potatoes and carrots, then cut them along with the pumpkin into bite-sized pieces. Wash, trim, halve lengthwise, and slice the zucchini into 1 cm thick rounds. Clean and halve the mushrooms. Peel, halve, and slice the onions into strips. Wash the chili, split it lengthwise, deseed, and finely chop.

2. 2.

   Peel and finely mince the garlic and ginger, then sauté them with the chili in a pot using hot oil. Add the vegetables and onion strips, stir briefly, mix in the curry paste, pour in the broth and coconut milk, and simmer over medium heat for about 20 minutes. Season the autumn curry with garam masala, salt, and pepper, then serve in bowls.

3. 3.

   Serve with basmati rice.