Vegetarian Pumpkin Curry

Ingredients

• 800 g pumpkin flesh
• 1 onion
• 2 Garlic cloves
• 1 stalk Celery
• 2 tbsp olive oil
• 1 pinch ground cumin
• 1 pinch turmeric
• 1 tsp freshly grated ginger
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• 400 g diced tomatoes (canned)
• Salt
• 1 tsp paprika powder
• Cayenne pepper
• 200 g fresh spinach leaves

Instructions

1. 1.

   Remove the seeds from the pumpkin, peel if desired, and cut into about 2 cm cubes. Peel and finely dice the onion and garlic. Wash, trim, and slice the celery thinly. Sauté the onion, garlic, and celery in hot oil. Add cumin, turmeric, and ginger and roast for one minute.

2. 2.

   Add tomato paste and deglaze with white wine. Stir in pumpkin and tomatoes, season with salt, paprika, and cayenne pepper, cover and simmer gently for about 25 minutes, stirring occasionally; add a little water if needed.

3. 3.

   Wash, trim, roughly chop the spinach leaves, and fold them into the curry at the end. Taste and adjust seasoning with salt before serving.