Yellow vegan autumn curry

Ingredients for 4 servings:

• 750 g butternut squash
• 1 large carrot(s)
• 2 parsnips
• 500 ml coconut milk
• 1 tbsp Thai curry paste, yellow
• 4 kaffir lime leaves
• 1 tbsp pumpkin seeds, peeled
• 25 g ginger, fresh, peeled and grated
• 1 tbsp palm sugar or cane sugar
• 1 tbsp soy sauce, dark
• 2 tbsp soy sauce, light
• 1 spring onion(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

with pumpkin, carrot and parsnips

Cut the butternut squash, remove the seeds, and peel it, then chop the flesh into bite-sized pieces. Peel the root vegetables, quarter them lengthwise, and roughly chop them. Wash, trim, and roughly chop the spring onions. Peel and finely grate the ginger. Dry roast the pumpkin seeds and set aside. Wash the kaffir leaves, remove the ribs, and place the resulting leaf halves on top of each other, roll them up like a cigar, and cut them into small strips. Heat the creamy top layer of coconut milk in a wok or saucepan, add the curry paste, and stir well. First, fry the pumpkin pieces in this mixture, then gradually add the carrots and parsnips, then top up with the remaining coconut milk. If necessary, rinse the can or carton with water and pour in the water. Now add the kaffir leaves, ginger, spring onion, and pumpkin seeds. Season to taste with sugar and soy sauce. For a spicier twist, add some freshly grated nutmeg and freshly ground coriander. Serve with jasmine or basmati rice.