Wash the pumpkin, cut in half, core and cut into small pieces. Peel the potatoes and cut into large pieces. Peel the shallots and clove of garlic and cut into small pieces. Heat the rapeseed oil in a saucepan and let it simmer briefly. Add the curry paste and pour the coconut milk pour on.
Mix the pumpkin and potato curry well and simmer for about 15-20 minutes. Season with salt and pepper. Pluck the parsley leaves from the stalks and roughly chop them. Arrange the pumpkin and potato curry on plates and serve sprinkled with the parsley. We also had rice with us.
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