Simple pumpkin curry

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido or Butternut), approx. 1 kg
• 100 g curry paste (Thai), red, medium hot
• 1 large onion(s)
• 1 can of creamy coconut milk, approx. 400 ml
• n. B. Salt
• e.g. vegetable broth
• e.g. chili powder
• 2 tbsp oil, neutral

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Creamy, spicy, very simple, also as a soup

Peel the pumpkin and remove the seeds, then cut into bite-sized, even cubes. The cubes shouldn’t be too small, as otherwise the curry will quickly become mushy. Sauté the finely diced onion with the oil in a large pan (or a wok is better). Add the pumpkin pieces and fry for another 2-3 minutes. Stir in the curry paste and toast briefly to allow the flavors to develop. Stir in the coconut milk and simmer on low heat with the lid closed for about 15-25 minutes (depending on the size of the pumpkin cubes). The pumpkin should have about the consistency of a boiled potato. For me, the curry is ready at this point; I usually serve it with parboiled rice. If you like, you can of course add more seasoning or thin out the sauce, which will have thickened considerably. If you want a delicious pumpkin soup, you can simply puree the curry with plenty of vegetable stock.