John Myers
Ingredients for 2 servings:
- 1 pumpkin(s), e.g. Hokkaido, uncleaned, approx. 500 g
- 2 onions
- 1 piece(s) of ginger root, approx. 3 cm
- 1 mango(s)
- ½ bunch basil
- 2 tbsp vegetable oil, neutral
- 2 tsp, heaped curry paste, red
- 250 ml vegetable stock
- 1 tbsp lemon juice
- Salt
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
Peel the pumpkin and remove the seeds and fibrous tissue. Cut into approximately 1 cm thick sticks. Peel and finely chop the onions and ginger. Remove the seeds from the diced mango. Wash and shake off the basil, and roughly chop it. Heat the oil in a wok, fry the pumpkin for about 2-3 minutes, stir in the onions, ginger, and curry paste, and fry for another 2 minutes. Add the basil to the vegetable stock, pour in the liquid, and cook for about 4-6 minutes, until the pumpkin is al dente. Squeeze the lemon juice over the mango cubes, stir in, and heat through. Season to taste. Depending on the sweetness of the mango, you may want to add a little cane sugar (taste and taste). Serve with rice and garnish with a beautiful basil leaf. Tip: If you like it spicy, you can add more chili or use more ginger. Adding a little sesame seeds to the curry is also delicious.
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