John Myers
Chili Pumpkin
The perfect chili pumpkin recipe with a picture and simple step-by-step instructions.
- 400 g Golden nugget pumpkin pulp
- 200 g Potatoes
- 2 Red onions
- 100 g Leek
- 1 Celery stalk
- 2 tablespoon Tomato paste concentrated three times
- 1 Red peppers
- 2 Hot peppers
- 1 Orange
- 2 tablespoon Curry leaves
- 2 Garlic cloves chopped
- 400 Milliliters Unsweetened coconut milk
- Salt and pepper
- Paprika powder
- 1 tablespoon Chili oil
- Peel the pumpkin and potatoes and cut into small pieces. Cut the peppers into small pieces.
- Cut the onions, peppers and leek into rings. Chop the celery into small pieces.
- Sear the potatoes, onions and celery with the chilli oil.
- Add the tomato paste and continue frying briefly.
- Reduce the heat and add the pumpkin. Fry for about 3 minutes and add the leek, paprika, peppers and garlic.
- Add a quarter liter of water. Add the juice of one orange.
- Let simmer for about 25 minutes.
- Add the coconut milk and curry leaves. Stop boiling and let it steep for about 5 minutes.
- Season to taste with salt, pepper and paprika, and serve with a few torn celery leaves
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