Coconut Pumpkin Curry

Ingredients

• 1 onion
• 20 g Ginger
• 2 Garlic cloves
• 2 Spring Onions
• 1 kg pumpkin flesh (e.g., butternut, muskmelon)
• 2 tbsp plant oil
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground fenugreek
• 0.5 tsp ground mustard
• 1 pinch cinnamon
• 1 pinch nutmeg
• 400 ml coconut milk
• 400 ml Vegetable broth
• 2 Tomatoes
• Salt
• black pepper (ground)
• chili powder

Instructions

1. 1.

   Peel and dice the onion, ginger, and garlic. Wash, trim, quarter lengthwise, and finely chop the spring onions. Cut the pumpkin flesh into roughly 4 cm cubes. Heat oil in a pan or wok and sauté the onion, ginger, garlic, and spring onions for 3‑4 minutes. Sprinkle turmeric, cumin, fenugreek, mustard, cinnamon, and nutmeg over them and cook for another 2‑3 minutes until fragrant. Add coconut milk and broth, then simmer covered on medium heat for about 25 minutes.

2. 2.

   Wash the tomatoes, halve them, remove the stem area, and scoop out the seeds. Dice the flesh and add it to the curry during the last 10 minutes of cooking.

3. 3.

   Season with salt, pepper, and chili powder to taste and serve.

4. 4.

   Serve with beans rice or flatbread as a side.