Quick pumpkin and eggplant curry with turkey

Ingredients for 6 servings:

• 1 tbsp oil, neutral
• 1 onion(s), finely diced
• 1 piece(s) ginger, finely chopped
• 2 cloves garlic, finely chopped
• 3 tbsp curry paste, red, approx., depending on taste
• 500 g goulash (turkey goulash)
• 2 can/n tomatoes, chopped, 425 ml each
• 1 can coconut milk
• 1 medium-sized eggplant(s), cut into cubes (approx. 2 cm)
• 1 small pumpkin(s), Hokkaido, cut into cubes (approx. 2 cm)
• 3 carrots, peeled, cut into pieces
• Salt
• pepper
• possibly coriander leaves, as decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy to vary

Sauté the onions in hot oil until translucent, add the curry paste, and fry briefly. Add the meat and fry until all sides are coated with the spice mixture. Add the ginger, garlic, salt, and pepper, and continue frying. Then add the vegetables, mix well, and fry briefly. Deglaze with coconut milk and tomatoes and simmer for about 30 minutes. Season again with salt and pepper, and sprinkle with chopped coriander, if desired. Serve with rice. This recipe can be easily varied with different types of meat and vegetables. Adjust the cooking time accordingly. The dish is also delicious without coconut milk.