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Colorful pumpkin curry

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Ingredients for 3 servings:

  • 1 small pumpkin(s), (Hokkaido)
  • 5 m.-sized potatoes
  • 1 bell pepper, orange
  • 3 handfuls of green beans
  • 1 eggplant(s)
  • 1 onion(s)
  • curry powder
  • Salt
  • pepper
  • Oil or clarified butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with eggplant, green beans, potatoes and peppers, vegan

Clean all ingredients and cut into cubes. I don’t peel the pumpkin or potatoes, and I just trim the ends of the green beans. Fry the pumpkin and potatoes in a little oil, and after about 5 minutes, add the eggplant and green beans. Season everything with curry, salt, and pepper, and cook for another 5-10 minutes. Finally, add the bell peppers so they’re warm but not mushy. If you like, you can finish the dish with a little coconut milk. The curry also tastes great in a spicy version with chili. Serve with merguez if you don’t want to miss out on meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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