Peel the onion and dice very finely, peel and dice the tomatoes, clean the pumpkin, cut in half, core and then also dice. Mix the vegetables together and distribute them in a sufficiently large baking dish. Mix the madras paste with the cream and the broth, add a little salt and pepper if necessary and pour over the vegetables. Bake in the oven at 200 degrees for about 60 minutes, stirring carefully after 30 and 45 minutes, then add the chopped herbs as desired. If the sauce remains too thin, turn on the fan at the end or increase the temperature. Basmati rice tastes best with it. The quantities are calculated for 3-4 normal, individual main courses. If you make this curry as one of several, possibly reduce it (it tastes at least as good when warmed up, however). There are two main reasons for cooking in the oven: since nothing is seared (and therefore nothing can burn), there is hardly any need to stir, and tomato and pumpkin cubes stay in shape and do not mash. If, as is often the case with Indian food, you also prepare a curry with meat, a lentil dish, rice and maybe even ciapatas, the stove is usually full - with this curry the tube can also be used well. I like to use the Madras paste (as an organic product without preservatives or flavor enhancers, etc.), for everyone who also wants to do without this type of convenience products or who are simply very well equipped in terms of spices, here are the ingredients: sunflower oil , Tamarind, water, sea salt, brandy vinegar, coriander, ginger, cumin, raw cane sugar, turmeric, sweet paprika, garlic, garam masala, cinnamon.
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