Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 5 potato (s)
• 3 carrot (s)
• 1 onion (s)
• 1 packet coconut milk (approx. 200 ml)
• Curry (approx. 1 - 2 tablespoon)
• Chilli pepper (s), fresh or dried
• 2 tablespoon vegetable stock, instant
• 3 cup water
• salt and pepper
• Cayenne pepper
• Oil for frying

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Instructions

1. Peel and dice the onion. Roughly dice the pumpkin, the peeled carrots and the peeled potatoes.
2. Sweat the onion in hot oil, add chilli (ground or chopped). Add the pumpkin, potatoes and carrots and let sizzle briefly. Dust with curry, sweat again and then pour water and vegetable stock over it. Season with salt, pepper and cayenne pepper and simmer for about 20 minutes until the pumpkin and potatoes are soft.
3. Then add the coconut milk, let it steep briefly but do not boil anymore. Taste hearty. It also tastes delicious the next day.