Pumpkin-Mango Curry

Ingredients for 10 servings:

• 1 pumpkin(s), diced
• 1 mango(s), chopped
• 350 ml mango juice
• 1 cm ginger root
• 5 large carrots, diced
• 5 potatoes, quartered
• 4 cloves garlic
• 2 m.-large onion(s), white
• 3 m.-large onion(s), red
• 250 ml white wine or sherry
• 250 ml orange juice (100% fruit content)
• ½ tbsp curry paste, red
• 2 tbsp garam masala
• 2 tbsp coriander powder
• 1 ½ tbsp chili powder, hot
• 1 tbsp sambal oelek
• 1 chili pepper(s) (jalapeño), fresh
• 1 can coconut milk
• 1 tube(s) Tomato paste
• 250 ml cream
• 1 tbsp lemon peel, grated, or lime peel, alternatively as juice
• salt and pepper
• some rapeseed oil or sunflower oil
• 2 handfuls of almonds
• 2 handfuls of raisins, sultanas, or dried fruits as desired
• possibly water, boiling
• some spring onions, finely chopped
• 1 tsp mustard
• 1 tbsp cumin

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 35 minutes

Indian, very spicy, vegetarian

Heat the oil in a large pot. Sauté the onions, garlic, ginger, garam masala, and sambal oelek until the onions are translucent. Add the pumpkin, mango (only with fresh mango), carrots, potatoes, and jalapeño pepper. Cook for 15 minutes with the lid on, then 15 minutes with the lid on. Stir occasionally. Deglaze with the wine, orange juice, mango juice, and coconut milk. Simmer for 10 minutes with the lid on. Don’t forget to stir frequently. Add the curry paste, coriander powder, chili powder, cumin, tomato paste, mustard, lemon/lime zest or juice. Simmer vigorously for 5 minutes, stirring continuously. Remove the pot from the heat and let it cool for one to two hours. Then puree everything until you have a creamy soup. If it’s too thick, dilute with boiling water as needed (it should have a consistency similar to tomato ketchup). Stir in the almonds and raisins. Bring the contents of the pot back to a boil and simmer for 10 minutes. Season with salt and pepper. Stir in the cream. Serve on deep plates and garnish with spring onions. Serve with: Basmati rice mixed 1:1 with wild rice. Sula Sauvignon Blanc white wine at 14.5°C.