Pumpkin curry

Ingredients for 2 servings:

• 650 g pumpkin(s) (Hokkaido)
• 3 cm ginger root
• 2 onions
• 1 chili pepper(s)
• 3 tbsp sunflower oil
• 1 tbsp curry paste, green
• 250 ml coconut milk
• 200 ml vegetable stock
• 1 tbsp lime juice
• 3 tbsp desiccated coconut, roasted
• salt and pepper
• Sugar

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 17 minutes

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Halve the pumpkin and deseed it, preferably with a tablespoon. Cut it into approximately 2 cm pieces, including the skin. Peel and finely dice the onions. Peel and finely grate the ginger. Grate the juice and any remaining liquid. Halve the chili lengthwise and deseed it. If you like it very, very spicy, leave the seeds in. However, the curry has enough kick even without the seeds. Finely chop the chili. Heat the oil in a pan. Fry the pumpkin cubes in it. Don’t forget to stir. Add the onions and sauté gently. Then add the ginger, curry paste, and chili. Top up with the vegetable stock and coconut milk and simmer for 10 minutes. If you don’t have toasted desiccated coconut on hand, make your own. Add the desiccated coconut to a pan and toast over low heat. Season the finished curry with salt, pepper, a pinch of sugar, and the lime juice. Divide between plates and sprinkle with coconut flakes.