Pumpkin and sweet potato curry

Ingredients for 4 servings:

• 2 sweet potatoes
• 1 kg pumpkin flesh (Hokkaido)
• 500 g meat, pork, chicken or turkey
• 1 can peach(s)
• 1 banana(s)
• 1 apple
• 1 onion(s) , or a bunch of spring onions
• lots of curry powder
• some salt and pepper
• some caraway powder
• some sweet paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the Hokkaido pears, remove the seeds, and finely chop the flesh. Peel and finely chop the sweet potatoes, banana, apple, and onion. Cut the flesh into bite-sized pieces. Drain the peaches, reserving the juice. Chop the peaches. Fry the onion, apple, and banana. Add 3/4 of the pumpkin and sweet potato and fry briefly. Then pour in water so that everything is just covered. Season with curry powder, paprika, caraway, salt, and pepper. When the pumpkin and sweet potatoes are soft, puree everything until smooth and add the juice from the canned peach to taste. In a second pan, brown the meat and the remaining vegetables, season well with curry, and add to the pureed pumpkin along with the peach. Arrange on plates and serve.