Summary

Ingredients

• 500 g pumpkin (se), (Hokkaido)
• 100 g mushrooms
• 100 g beans, (French or bobby beans)
• 1 port. Cocktail tomatoes, panicle
• 4 potato (s), waxy
• 2 tablespoon oil, tasteless
• 2 tablespoon sugar, brown
• 1 tablespoon curry paste
• 400 ml coconut milk
• 500 ml vegetable stock
• 50 g peanuts, roasted without fat

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Instructions

1. Halve the Hokkaido, thoroughly remove the inside with a spoon and cut the pulp into bite-sized cubes. Peel and dice the potatoes. Chop the beans and mushrooms.
2. Briefly sweat the oil and curry paste in a saucepan. Add coconut milk, vegetable stock and sugar. Bring to the boil, add the pumpkin, potatoes and beans and cover and simmer gently for 10 minutes. Add the mushrooms and halved cocktail tomatoes and cook covered for another 10 minutes. Finally stir in the roasted peanuts and, if desired, serve with chopped coriander.
3. The recipe is super easy and quick to make! Since it tastes so delicious, I`ve made it for the 3rd time in the past few weeks.