Pumpkin- Potato Curry

Ingredients

• 1 small pumpkin
• 800 g firm sweet potatoes (skin edible)
• 1 onion
• 2 tsp freshly chopped ginger
• 2 tbsp oil
• 1 tsp chili powder
• 1 can coconut milk
• 300 ml Vegetable broth
• 2 tsp garam masala
• 1 chili pepper (sliced into rings)
• 2 tbsp peanut kernels
• chopped parsley (for garnish)

Instructions

1. 1.

   Clean, peel, seed the pumpkin and cut into cubes. Peel and finely chop the onion. Wash the potatoes well, scrub them vigorously, and cut into eighths.

2. 2.

   Sauté the onion and ginger in oil, then add the chili powder and stir briefly before adding the potato pieces. Deglaze with coconut milk and water, mix, and simmer covered for about 10 minutes. Add the pumpkin cubes and continue to cook covered for another 10 minutes over medium heat, stirring occasionally.

3. 3.

   Finally add garam masala, chili rings, and peanuts and bring to a quick boil uncovered.

4. 4.

   Garnish with chopped parsley.