Pumpkin-Tamarind Curry

Ingredients for 2 servings:

• 450 g pumpkin(s), Hokkaido
• 2 carrots, peeled
• 1 large onion(s)
• 3 garlic cloves
• 3 tomatoes, dried
• 1 tbsp ginger, fresh, peeled
• 200 ml coconut milk
• 150 ml chicken broth
• 20 g tamarind paste
• 75 ml water, boiling
• ¼ tsp cardamom, black
• ½ tsp black cumin
• ½ tsp Adiowan (caraway)
• ½ tsp powder, kaffir lime leaf
• 1 tsp flowers, lily-
• ½ tsp mustard seeds, brown
• 1 tsp, leveled turmeric
• 1 tsp chili paste, red
• Ghee
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Pour boiling water over the tamarind paste and let it steep for about 30 minutes. Press the soaked tamarind through a sieve, collect the tamarind water, and set aside. Wash the pumpkin and cut into 1 cm cubes. Chop the carrots and sauté together for 5 minutes. Grind the cardamom, mustard seeds, king cumin, and black cumin seeds in a mortar and pestle. Finely chop the lily blossoms, and then mix all the spices together. Finely chop the ginger, onion, and sun-dried tomatoes. Heat the ghee in a non-stick pan and fry the diced onion with the red chili paste until the onion is translucent. Add the spice mix, ginger, sun-dried tomatoes, and 1 crushed garlic clove and sauté for 2 minutes. Reduce the heat and deglaze with half of the tamarind water and the vegetable stock. Now add the pumpkin and carrots and fry briefly. Add the coconut milk and stock and press in the remaining garlic cloves. Simmer everything on low heat until the desired consistency is reached. Season with tamarind water, kaffir lime leaf powder, salt, and pepper. Serve with homemade naan bread or ciabatta.