Pumpkin – Potato – Curry

Ingredients for 4 servings:

• 600 g pumpkin(s) (Hokkaido)
• 300 g potato(s), half waxy
• 1 chili pepper(s)
• 1 bunch of coriander leaves
• 1 lime(s)
• 2 onions
• 3 tbsp oil
• 3 tbsp curry powder
• 200 ml broth
• 100 ml apple juice
• 400 ml coconut milk, unsweetened
• Salt
• pepper
• 5 cardamom, crushed

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the pumpkin, halve it, and remove the seeds and strings. Cut the pumpkin into 2 cm wedges. Peel the potatoes and cut into wedges. Cut the chili pepper into rings with the seeds. Finely chop the coriander. Halve the lime, squeeze the juice from one half, and cut the other half into wedges. Finely chop the onions. Heat the oil in a saucepan. Add the potatoes, onions, and curry powder and fry for 2 minutes. Add the stock and apple juice and bring to a boil. Simmer the potatoes over medium heat for about 15 minutes. Add the pumpkin, chili, and coconut milk and simmer for another 15 minutes. Season the curry with salt, pepper, cardamom, lime juice, and 2/3 of the coriander. Ladle the curry into bowls and serve garnished with lime wedges and the remaining coriander.