John Myers
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Pumpkin Curry with Cream Sauce
The perfect pumpkin curry with cream sauce recipe with a picture and simple step-by-step instructions.
Ingredients for the pumpkin
- 1000 g Hokkaido pumpkin
- 5 piece Spring onion
- 5 piece Rapeseed oil for frying
- 500 ml Water
- 2 tablespoon Vegetable stock powder or granulated stock
- 1 tablespoon Madras curry powder
- 1 size Clove of garlic
Ingredients for the turkey
- 500 g Turkey fillet
- 500 g Salt and pepper
- 500 g Meat seasoning
- 500 g Madras curry powder
- 500 g Rapeseed oil for frying
- 50 ml Chicken broth
And also for the sauce
- 150 g Creme fraiche Cheese
- 1 tablespoon Chili sweet and sour sauce
preparation
- cut the pumpkin in half and remove the seeds, then cut into large cubes – cut the spring onions into small slices – cut the turkey fillets into thick cubes
Preparing the pumpkin
- Roast the onion in hot oil – add the pumpkin cubes and roast them – add water – add a little salt, pepper and curry to the vegetable stock powder (note in my kb) – press the garlic through the press – cover and cook softly on a low heat
Preparation of turkey meat
- Sprinkle the turkey with salt, pepper and meat seasoning (purely vegetable! Without flavor enhancers!) – then dust very thickly with curry and pat the curry firmly into the meat with your fingers – then fry the meat in hot oil – deglaze with chicken stock – cover Finish cooking for about 10 minutes
Pumpkin curry sauce
- meanwhile we finish the sauce: take about half of the pumpkin cubes out of the pot and puree the remaining half of the pumpkin with creme fraiche and some hot & sweet chilli
serve – decorate – side dishes
- Put the sauce on the preheated plate – put the pumpkin cubes and turkey cubes on top – decorate with a little balsamic cream – rice or a piece of baguette goes very well with it
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