Ingredients for 6–8 servings:
- 1 small kabocha pumpkin (or Hokkaido)
- 8 potatoes
- 8 carrots
- 1 tbsp Coconut oil
- 3 onions, diced
- 8 garlic cloves, minced
- 2 tbsp grated ginger
- 2 tbsp yellow Curry powder
- 740ml Coconut milk
- 2 Tea spoons Honey
- 1 1/2 tsp Salt
- 20g coriander
- 1 lime
- Red pepper (optional)
Preparation:
Place the pumpkin in a large pot and cover with water. Bring to a boil and cook until the squash softens slightly, 5 to 7 minutes. Drain and set aside to cool.
Cut the potatoes and carrots into large cubes and set aside. When the pumpkin is cool enough to handle, cut it in half and remove the seeds. Now roughly dice the pumpkin and put it back into the pot along with the carrots and potatoes. Add about 5 cm of water to the pot and bring to the boil. Cover to steam and stir occasionally. If necessary, add more water and simmer until everything is just cooked through.
For the curry, heat the coconut oil in a large pot. Add the onions and sauté over high heat until soft and fragrant (about 5 minutes). If necessary, please add water to prevent burning. Now add the garlic, ginger and curry powder to the onions and stir frequently for 1 minute.
Add the coconut milk, honey and salt and continue stirring. Add the vegetables and simmer on a low heat. Simmer until vegetables are tender, 10 to 15 minutes. To serve, season the curry with coriander, lime juice and red pepper as desired.
Makes 6 to 8 servings
Photos: Maarja Urb
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