Fruity – spicy vegetable curry with tomatoes and Hokkaido pumpkin

Ingredients for 4 servings:

• 1 pumpkin(s), Hokkaido (or 2/3 if very large)
• 6 tomatoes, vine tomatoes or 3-4 beefsteak tomato(s)
• 2 small onions (or one large one)
• 250 ml cream (also low-fat!)
• 500 ml broth
• 3 tbsp spice paste (Madras paste from the jar)
• Herbs, e.g. coriander or parsley, as desired
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, simple and easy

Peel and dice the onion very finely, skin and dice the tomatoes, trim, halve, deseed, and dice the pumpkin. Mix the vegetables together and spread them in a sufficiently large baking dish. Mix the Madras paste with the cream and broth, add a little salt and pepper if desired, and pour over the vegetables. Bake in the oven at 200 degrees Celsius for about 60 minutes, stirring gently after 30 and 45 minutes, then add the chopped herbs if desired. If the sauce remains too thin, turn on the fan at the end or increase the temperature. Basmati rice is best served with this. The quantities are calculated for 3-4 normal, individual main courses. If you are making this curry as one of several, reduce the amount if necessary (although it tastes just as good reheated). There are two main reasons for preparing it in the oven: since nothing is fried (and therefore nothing can burn), there is hardly any stirring required, and the tomato and pumpkin cubes keep their shape and don’t get mashed. If, as is often the case with Indian food, you’re also preparing a curry with meat, a lentil dish, rice, and maybe even ciapatas, the stove is usually full – but with this curry, the oven can also be put to good use. I like to use Madras paste (it’s an organic product with no preservatives or flavor enhancers, etc.). For those who want to avoid these kinds of convenience products or are simply well-stocked with spices, here are the ingredients: sunflower oil, tamarind, water, sea salt, spirit vinegar, coriander, ginger, cumin, raw cane sugar, turmeric, sweet paprika, garlic, garam masala, cinnamon.