Mango, Potato and Pumpkin Curry
- 30 g fresh ginger
- 1 medium-sized onion
- 2 green chili peppers
- 1 piece (s) (approx. 30 g) Turmeric
- 1 (approx. 800 g) Hokkaido pumpkin
- 600 g waxy potatoes
- 1 EL Oil
- 1/2 TL Mustard seeds
- 1/2 TL Cumin seeds
- 1 Can (s) (400 g) unsweetened coconut milk
- 1 large ripe mango
- Salt
60 minutes
easy
- 1.
- Peel the ginger and onion, cut both into very fine strips. Clean the chilli, cut lengthways, remove the seeds, wash and chop very finely. Peel the turmeric and dice it finely (attention: turmeric has a strong color - it is best to wear disposable gloves).
- 2.
- Wash the pumpkin, cut into thin wedges and remove the seeds. Halve the pumpkin slices crosswise. Peel and wash the potatoes and cut into pieces.
- 3.
- Oil in a wok or ain a large pan. Roast the mustard and cumin seeds in it. Fry the onion briefly. Fry the pumpkin for about 5 minutes while turning. Stir in ginger, turmeric and chilli, sauté briefly.
- 4.
- Pour in coconut milk and 100 ml of water. Add the potatoes, bring to the boil and simmer for about 20 minutes.
- 5.
- Peel the mango and cut the pulp from the stone and into sticks. Add to the curry and simmer for another 3–4 minutes. Season with salt and arrange everything. Basmati rice goes well with this.
1 person approx:
- 380 kcal
- 7 g protein
- 21 g fat
- 39 g carbohydrates
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