Savoy cabbage and pumpkin curry with tuna

Ingredients for 2 servings:

• 300 g savoy cabbage
• 250 g Hokkaido pumpkin(s)
• 1 can tuna in oil, drained
• 1 m.-sized onion(s)
• 1 apple
• 250 ml chicken broth
• 200 ml coconut milk
• 1 garlic clove(s)
• 40 g ginger
• Salt
• 4 tsp curry powder
• chili
• Rapeseed oil
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Remove the tough stalk from the savoy cabbage, cut the leaves into strips, wash, and drain well. Wash, deseed, and dice the Hokkaido pumpkin. Peel, quarter, and dice the apple. Peel and finely dice the onion, garlic, and ginger, then sauté in hot oil in a pan. Add the savoy cabbage, pumpkin, and curry powder and sauté for 3 minutes. Deglaze with stock and coconut milk, season with salt and plenty of chili, and simmer gently, covered, for about 15 minutes. Shred the drained tuna with a fork and add it to the vegetables along with the diced apple. Mix everything well and let it heat through for about 5 minutes. Season with salt, curry, chili, and a squeeze of lemon juice. Serve with rice.