Vegetarian Curry with Sprouts

Ingredients

• 800 g pumpkin flesh
• 3 tbsp oil
• 6 shallots
• 3 cloves garlic
• 1 red chili pepper
• 1.5 tsp freshly grated ginger
• 1 tsp garam masala
• 1 tsp turmeric
• 0.5 tsp red Thai curry paste
• 400 g coconut milk (canned, unsweetened)
• 200 ml vegetable broth
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 50 g fresh soy sprouts
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Cut pumpkin flesh into roughly 2 cm pieces.

2. 2.

   Peel and finely chop shallots and garlic; set aside. Wash the chili pepper, cut it lengthwise, deseed, and mince. Add onions, garlic, and chili with ginger to a pot and sauté briefly. Stir in garam masala, turmeric, and curry paste and cook for a short while. Pour coconut milk and broth into the pot and blend everything quickly with an immersion blender. Add pumpkin and simmer over low heat for about 15 minutes until tender.

3. 3.

   Season the vegetable curry with lemon juice, salt, and pepper. Combine the reserved shallot-garlic mixture with parsley and distribute it along with the sprouts over the curry.