Curry with honeydew melon

Ingredients for 4 servings:

• ½ honeydew melon(s)
• 1 small Hokkaido pumpkin(s)
• 1 bell pepper(s), red
• 1 onion(s)
• 2 garlic cloves, more if needed
• 1 stalk(s) lemongrass
• 1 can coconut milk
• 1 tbsp curry powder for fruity curries (e.g. Herbaria “Calypso Tropical”)
• n. B. Salt
• e.g. chili
• Spring onion(s), the green part, cut into rings
• Coconut oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

fruity curry, quick to make, vegan

First, remove the rind and seeds from the honeydew melon and cut them into medium-sized pieces (approx. 2-3 cm) or roll them with a vegetable melon baller. Do the same with the Hokkaido pumpkin, but make smaller pieces (approx. 1 cm). Clean the bell pepper and cut it into thin strips. Peel the onion, halve it, and cut it lengthwise into slices or strips. Press or finely chop any number of garlic cloves (I love garlic, so I usually use four cloves). Cut the lemongrass into shorter pieces (approx. 10 cm) and mash them flat (e.g., with the bottom of a saucepan or the back of a knife). Now melt some coconut oil in a pan over medium-high heat. Add the lemongrass, after 2 minutes the remaining vegetables, and a little salt, and fry everything until well-heated for about 10 minutes, stirring constantly. The honeydew melon will lose quite a bit of liquid, but it shouldn’t evaporate completely. Next, add the curry powder – taste for how intense the flavor should be in the dish. Add chili if desired. Stir briefly and deglaze with coconut milk. Simmer for another 5 minutes over medium heat to thicken the sauce slightly and allow the flavors to blend. Garnish with spring onion rolls before serving. Basmati rice is a good side dish.