Pumpkin Curry with Swede and Flatbread

Ingredients

• 500 g swede
• 500 g pumpkin flesh (Hokkaido or muskmelon pumpkin)
• 100 g celery stalks
• 10 small sugar snap peas
• 1 small onion
• 1 red chili pepper
• 1 tsp fresh ginger
• 1 cardamom pod
• coriander seeds
• 4 black peppercorns
• 1 tsp turmeric
• Salt
• sunflower oil
• 200 ml vegetable broth
• fresh coriander (for garnish)

Instructions

1. 1.

   Wash, peel, and cube the swede into about 1x1 cm pieces. Dice the pumpkin flesh finely as well. Wash the celery stalks, pull out the fibers along the stems, then cut them diagonally into pieces.

2. 2.

   Wash the sugar snap peas, trim off the ends, and halve them. Peel and dice the onion finely. Wash the chili pepper, halve it lengthwise, remove the seeds, and slice into thin strips.

3. 3.

   Grate the ginger finely on a grater. Crush the cardamom pod with coriander seeds and peppercorns in a mortar, add turmeric and a pinch of salt, then mix with 3 tbsp oil to form a paste.

4. 4.

   Heat some oil in a pot, sauté the swede and pumpkin cubes with the onions for 2 minutes on all sides, add the oil paste and cook briefly. Pour in the vegetable broth and simmer covered for 10-15 minutes.

5. 5.

   Add the remaining vegetables and simmer for another 10 minutes. If needed, add more broth; the curry should not be too liquid. Serve in small bowls, garnish with fresh coriander leaves, and optionally serve with flatbread.