John Myers
Pumpkin Curry Sauce
The perfect pumpkin curry sauce recipe with a picture and simple step-by-step instructions.
- 0,5 Hokkaido, diced
- 200 g Sweet peppers, pitted and cut into large pieces
- 1 Red Chili, cut into rings
- 3 Beefsteak tomatoes, diced
- 1 Onion, diced
- 3 Cloves of garlic, diced
- 1 tbsp Curry, to taste and the desired degree of spiciness
- 5 tbsp Balsamic vinegar
- 1 tsp Cinnamon
- 1 Vanilla pod
- Black pepper from the mill
- Salt
- Oil
- 2 tbsp Tomato paste
- 2 cm Fresh ginger, grated
- 60 g Sugar
- Heat some oil in a saucepan. Steam the onion, garlic and ginger in it until translucent. Then add the tomato paste, cinnamon and curry and stir-fry for a few minutes.
- Now add the pumpkin, the chilli pepper and the bell pepper as well as the sugar and sauté for a few minutes while stirring. Then deglaze with the balsamic vinegar, add the tomatoes and sauté. Liquid then forms and now the vamilla pulp and the vanilla pod are added, put the lid on the saucepan and simmer for about 20 minutes over the lowest heat. Then remove the vanilla pod and finely puree with the hand blender and season with salt and pepper.
- Then fill into sterile jars or bottles. Turn these 15 minutes upside down. Lasts about 6 months.
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