John Myers
Pumpkin – Leek – Curry
The perfect pumpkin – leek – curry recipe with a picture and simple step-by-step instructions.
for topping
- 1 pole Leek
- 2 Garlic cloves
- 1 little red Chilli pepper
- 1 walnut-sized piece Ginger
- 2 tsp Tomato paste
- 150 ml Instant vegetable broth
- 100 g Red lenses
- Salt, pepper, curry
- Parsley
- 1 cups Creme fraiche Cheese
- 1 Garlic clove, pressed through
- 1 tbsp Herbs, depending on your choice
- 1 pinch Sugar
- Cut the pumpkin into 5 cm cubes. Wash the leek and cut into rings.
- Chop the garlic cloves, chilli pepper and ginger into small pieces.
- Steam the garlic cloves in a little oil until translucent.
- Fry the pumpkin cubes in the pan.
- Stir in the tomato paste and deglaze with the vegetable stock.
- Season with salt, pepper and curry and cook covered for approx. 5 minutes.
- Mix in the chopped chilli pepper, ginger, lentils and leek and continue cooking for approx. 10 minutes.
- 8 .—– Topping – creme fraiche, mix well with the squeezed garlic, herbs and spices.
- Pumpkin curry to taste again, sprinkle with parsley and serve with the dip.
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