John Myers
Indian Quince, Leek and Pumpkin Curry
The perfect indian quince, leek and pumpkin curry recipe with a picture and simple step-by-step instructions.
- 1 tsp Ghee or coconut oil
- 1 Pc. Onion
- 1 pole Leek
- 1 Pc. Beetroot
- 1 Pc. Quince
- 200 g Pumpkinism
- 1 Glass Indian curry sauce, 325 ml
- 100 ml Vegetable broth, optional
- Wash vegetables and quince, peel if necessary and cut into rings or small cubes. Heat the ghee or oil in a pan and sweat the onion in it first. Now add the remaining vegetables and fry all around for a few minutes.
- Deglaze with the curry sauce. Pour in the pumpkin pulp and, if necessary, some vegetable stock. Bring to the boil and then simmer over medium heat with the lid on for about 20 minutes, until the sauce thickens nice and creamy. Possibly season with salt / pepper.
- Goes well with pumpkin gnocchi / sweet potato gnocchi, rice, noodles, quinoa, etc.
Tips:
- You can also use pears or apples instead of quinces.
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