Sweet potato and pumpkin curry

Ingredients for 4 servings:

• 600 g butternut squash
• 600 g sweet potatoes
• 250 g mushrooms
• 150 g tomatoes
• 80 g olives, black
• 2 m.-sized onion(s)
• 3 cloves garlic
• 1 chili pepper(s)
• 1 can coconut milk
• 1 tsp Thai curry paste
• 1 tsp cumin powder
• 1 tsp chili powder
• 1 tsp coriander powder
• 1 bunch of coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

low in purines, suitable for gout

Peel and dice the pumpkin and sweet potatoes (1 to 1.5 cm). Halve or quarter the mushrooms, tomatoes, and olives depending on their size. Finely chop the onions, garlic, and chili. If you like, separate the coriander stalks from the leaves and chop the stalks very finely as well. Sauté the onions, chili, garlic, and—optionally—the chopped coriander stalks in a large, deep pan with a little oil and salt and pepper over medium heat for 2 to 3 minutes. Then add the spices, mix well, and continue to roast. Most of the oil should be absorbed by the onions. After another 2 to 3 minutes, add the Thai curry paste and mix well. Another 3 minutes later, add the pumpkin and sweet potato cubes. Increase the heat slightly and sauté the vegetables for about 5 minutes, stirring regularly to ensure that all of the diced vegetables receive some of the seasoning and the heat. Finally, add the coconut milk, bring to a boil briefly, and then cook the vegetables over low to medium heat with the pan covered. The liquid shouldn’t completely cover the vegetables. Stir occasionally to ensure all the pieces get a chance to bathe in the coconut milk. This should take about 10 to 15 minutes, depending on the size of the cubes. Shortly before the end of the cooking time, add the tomatoes, mushrooms, and olives. They should only be heated through. Remove the lid for now so that the liquid can reduce a little. Roughly chop the coriander leaves and mix them into the curry at the very end. Season to taste and serve. As always, the spices and ingredients can of course be adjusted according to taste and availability. Instead of coriander, you can use good old parsley, and tomato paste is also suitable instead of curry paste. Stir the coconut milk well before opening the can if possible, but at the latest afterward. During long storage, the solid particles of the water often settle, but we want to add as even a liquid as possible to the vegetables. On the subject of gout suitability: According to my calculations (no guarantee), I get about 120 to 150 mg of uric acid per serving (limit: 400 mg per day). Unfortunately, my program does not output the purine value, but it should be around 110 to 120 mg.