Carrot, pumpkin and chard curry

Ingredients for 3 servings:

• 1 m.-large onion(s), red
• 2 garlic cloves
• 1 piece(s) ginger, approx. thumb length
• 1 red chili pepper(s)
• 2 tbsp coconut oil or ghee
• 200 ml coconut milk
• 200 g tomatoes, chopped
• 350 g Hokkaido pumpkin(s), cleaned and weighed
• 200 g carrot(s), peeled and weighed
• 250 g chard, cleaned and weighed
• 1 tsp mustard seeds, black
• 1 tsp cumin
• ½ tsp fenugreek seeds
• 1 tsp coriander seeds, freshly ground
• 1 tsp turmeric
• 1 tsp, heaped garam masala
• e.g. chili powder or chili pepper, cut into rings
• e.g. lime juice
• n. B. Salt
• n. B. Curry leaves, fresh, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Indian preparation

Cut the carrots and pumpkin into bite-sized cubes. Slice the chard stalks crosswise into pieces and the leaves into strips. Finely chop the onions, garlic, chili pepper, and ginger and sauté in coconut oil or ghee. Add the mustard seeds, fenugreek seeds, coriander, cumin, and turmeric and sizzle for a few more minutes. Deglaze with coconut milk and chopped tomatoes and bring to a boil. Add the pumpkin and carrots. Simmer for about 20 minutes, depending on the size of the diced vegetables. When the vegetables are almost tender, add the chard stalks, followed by the leaves after another 5 minutes. Add a little more water if needed. After another 5 minutes, season with garam marsala, chili powder, lime juice, and salt, and add the curry leaves. Tip: Curry leaves can be difficult to obtain, but they freeze very well, so you’ll have a supply for a while. Serve the curry with rice or Indian flatbread and perhaps a dollop of yogurt. If you omit ghee and yogurt, the dish is vegan.