Autumn curry

Ingredients for 2 servings:

• ½ Hokkaido pumpkin(s), pitted
• 5 m.-sized carrot(s)
• 5 m.-sized potatoes
• ½ onion(s)
• ½ onion(s), red
• 200 g leaf spinach, frozen
• 750 ml vegetable stock
• 2 tbsp Cremefine or cream
• 3 tbsp curry powder
• 2 tsp paprika powder
• 2 tsp turmeric
• 1 tsp cinnamon
• 1 tsp curry paste, yellow or red
• 1 tsp tomato paste

Instructions

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

a warm and delicious dish for the autumn season

Peel the pumpkin, potatoes, and carrots and cut into approximately 2 x 2 cm pieces. Peel and chop the onions. Fry the onions with the potato and carrot pieces in a little oil in a pan, add the tomato paste and curry paste, and fry briefly. Deglaze with vegetable stock. Gradually adjust the quantity; the vegetables should always be covered with liquid. Let everything cook for about 10 minutes. Then add the pumpkin pieces and frozen spinach leaves and cook for about five minutes. Once the vegetables are tender, add the Cremefine and season with the spices. This autumn curry goes well with a variety of side dishes, such as rice, couscous, chickpeas, baguette, or pasta. But it also tastes delicious on its own.