Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Coconut curry

Coco­nut has an anti­pa­tho­ge­nic effect due to its lau­ric acid con­tent in con­junc­tion with other anti­oxi­dants it con­ta­ins. In addi­ti­on, the medi­um-chain fat­ty acids in coco­nut dis­sol­ve other fats and help remo­ve them from the body. 

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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)


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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