Exotic pumpkin curry with coconut milk

Ingredients for 3 servings:

• ½ m.-sized pumpkin(s) (Hokkaido), diced with skin
• 2 medium-sized onions, diced
• 3 cm ginger, chopped
• 3 garlic cloves, chopped
• 400 ml coconut milk, creamy
• 1 lemon(s), untreated, zest and juice
• ½ tsp turmeric
• ¼ tsp white pepper
• ½ tsp curry, Indian for vegetables
• ½ tsp salt, approx.
• n. B. Water (approx. 100 ml), if necessary.
• 3 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with real Indian vegetable curry a taste experience

Sauté the onion, ginger, and garlic in the oil in a pan. Add the finely chopped pumpkin, most of the coconut milk, turmeric, a little water if desired, curry powder, salt, pepper, and lemon zest. Be careful with Indian curry; the flavor only really develops during cooking. For spicy curry, reduce the amount; if necessary, use regular curry, but then add a touch of chili. It’s best to season before it gets too hot! Simmer everything until the pumpkin is soft and starts to break down a bit. Soft pieces add a bit more bite to the dish. Finally, season to taste with lemon, salt, pepper, and curry powder. Serve with wild rice. Chicken or fish can also be added.