Vegetable curry with pumpkin

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 250 g Hokkaido pumpkin(s)
• 100 g eggplant(s)
• 100 g zucchini
• 1 carrot(s)
• 1 small bell pepper(s)
• 3 tomatoes
• 10 g ginger
• oil
• 100 ml vegetable stock
• 1 can tomatoes, chopped, approx. 400 g
• 1 tbsp paprika powder
• ½ tsp cumin
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp harissa
• 2 tsp agave syrup
• 200 ml coconut milk
• Salt
• 1 tsp lemon juice
• e.g. parsley, fresh

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Finely dice the onion and garlic. Wash and deseed the pumpkin, and cut it into bite-sized pieces, including the skin. Also dice the eggplant, zucchini, carrot, and bell pepper. Wash and cut the tomatoes into eighths. Peel and finely dice the ginger. Heat a little oil in a pan and sauté the diced onion and garlic. Add the ginger and pumpkin pieces and fry briefly. Deglaze with vegetable stock, add the remaining vegetables, and the canned tomatoes. Season with paprika, cumin, coriander, garam masala, harissa, and agave syrup, and simmer over low heat for about 10 minutes. Then season with salt and agave syrup, add the coconut milk, and simmer for another 5 minutes. Season to taste with lemon juice and adjust the seasoning if desired. Serve sprinkled with chopped parsley. Goes well with rice, quinoa, or similar dishes.