Summary

Ingredients

• 1 medium onion (s), red
• 2 cloves garlic)
• 1 piece (s) ginger, about the length your thumb
• 1 chilli pepper (s), red
• 2 tablespoon coconut oil or ghee
• 200 ml coconut milk
• 200 g tomatoes, chunky
• 350 g Hokkaido pumpkin (se), weihed cleaned
• 200 g carrot (s), cleaned and weihed
• 250 g Swiss chard, weihed cleaned
• 1 teaspoon mustard seeds, black
• 1 teaspoon cumin
• 0.5 teaspoon ½ fenugreek seeds
• 1 teaspoon coriander seeds, freshly ground
• 1 teaspoon turmeric
• 1 teaspoon, heaped Garam Masala
• Chilli powder or chilli pepper, cut into rings
• Lime juice
• salt
• Curry leaves, fresh, optional

Print Recipe Pin Recipe

Instructions

1. Cut the carrots and pumpkin into bite-sized cubes. Cut the chard stalks crosswise into pieces, cut leaves into strips.
2. Finely chop onions, garlic, chilli pepper and ginger and sauté in coconut oil or ghee. Add mustard seeds, fenugreek seeds, coriander, cumin and turmeric and continue to sizzle for a few minutes. Deglaze with coconut milk and chopped tomatoes and bring to the boil. Add the pumpkin and carrots. Simmer for about 20 minutes, depending on the size of the diced vegetables.
3. When the vegetables are almost done, add the chard stalks and, after another 5 minutes, the leaves. Add a little more water if necessary. After another 5 minutes, season with Garam Marsala, chili powder, lime juice and salt and add the curry leaves.
4. Tip: Curry leaves can be difficult to come by. But they can be frozen very well and so you have a supply for a while.
5. Serve the curry with rice or Indian flatbread and possibly a dollop of yogurt.
6. If you do without ghee and yogurt, the dish is vegan.