Green curry with pumpkin

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 100 g mushrooms
• 100 g green beans
• 1 bunch of cocktail tomatoes
• 4 waxy potatoes
• 2 tbsp oil, neutral
• 2 tbsp brown sugar
• 1 tbsp curry paste
• 400 ml coconut milk
• 500 ml vegetable stock
• 50 g peanuts, roasted without fat

Instructions

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

quick and tasty

Halve the Hokkaido mushrooms, thoroughly remove the seeds with a spoon, and cut the flesh into bite-sized cubes. Peel and finely dice the potatoes. Finely chop the beans and mushrooms. Briefly sauté the oil and curry paste in a saucepan. Add the coconut milk, vegetable stock, and sugar. Bring to a boil, add the pumpkin, potatoes, and beans, and simmer gently for 10 minutes, covered. Add the mushrooms and halved cherry tomatoes, and cook, covered, for another 10 minutes. Finally, stir in the roasted peanuts and serve with chopped cilantro, if desired. This recipe is super quick and easy to prepare!