John Myers
Ingredients for 4 servings:
- 870 g sweet potatoes
- 300 g Hokkaido pumpkin(s)
- 400 ml coconut milk
- 100 ml vegetable stock or water
- 1 vegetable onion(s)
- 60 g curry paste, yellow
- 27 g cornstarch
- 25 g peanuts, roasted, unsalted
- 20 ml rapeseed oil or sunflower oil
- Coriander leaves
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
simple, vegan
Peel and slice the sweet potato. Halve the pumpkin, remove the core, quarter the pumpkin, and then slice it. Peel and dice the onion. Meanwhile, preheat the oven to 165°C (top/bottom heat) and place a pot on the stovetop. Add a little oil to the pot and fry the diced onion. Add the curry paste and peanuts and fry briefly, being careful not to burn. Pour in the coconut milk and a little water or vegetable stock. Season with salt and pepper and bring to a boil. Layer the sweet potatoes and pumpkin in a baking dish. When the curry coconut milk is boiling, thicken it with the cornstarch and then pour it over the sweet potatoes and pumpkin. Bake the casserole at 165°C (top/bottom heat) for about 60 minutes. Finely chop the coriander and sprinkle it over the finished casserole at the end.
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