Refined curry with mango, pumpkin and cashew nuts

Ingredients for 6 servings:

• 1 carrot(s)
• 2 potatoes
• 1 bunch of spring onions
• 1 mango(s)
• 1 bunch of coriander leaves
• 2 tbsp curry paste
• 1 sweet potato(s)
• 3 tbsp raisins
• 1 tbsp cumin powder
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 3 tbsp cashew nuts
• 500 ml coconut milk
• 2 limes, juice
• 4 kaffir lime leaves
• 1 piece(s) ginger (walnut-sized)
• 1 chili pepper(s)
• 1 clove(s) garlic
• 1 tbsp peanut oil
• ½ Hokkaido pumpkin(s)
• 1 vegetable onion(s)
• 1 stalk of lemongrass
• n. B. Yogurt (or vegan alternative) for serving

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, chop all the vegetables and the mango. Split the chili, remove the seeds, and chop finely. Add the peanut oil to the wok and heat. Add the potatoes, carrots, lemongrass, garlic, mango, pumpkin, and onions. Then stir in the cashew nuts, raisins, spring onions, and lime juice. Add the coconut milk, ginger, chili pepper, spices, kaffir lime leaves, and curry paste. Cover. Cook everything together until the vegetables are tender. Garnish with chopped coriander and serve with yogurt. Tip 1: Fresh ingredients and a good curry powder are important. Tip 2: It’s okay to have some heat. If you’ve used too much of a good thing, you can tone it down a bit with coconut milk.