Hokkaido – Curry

Summary

Ingredients

• 0.5 ½ pumpkin (se) (Hokkaido), pitted, prebaked at 150 ° for 30 minutes, diced
• 2 corn on the cob, pre-cooked, blown, or 1 can corn
• 100 g ham, diced, to taste
• 1 onion (s), finely diced
• 1 clove garlic, finely diced or crushed
• 1 potato (s), diced, approx cm
• 4 tablespoon lentils, red
• 3 tablespoon spice mixture (Sambhar Masala), or Masaman Curry Paste
• 1 chilli, red, dried
• 3 tablespoon desiccated coconut or 1/2 can coconut milk
• 3 tablespoon soy sauce
• 2 tablespoon mango chutney
• 3 tablespoon ghee
• Broth, grains

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Instructions

1. Heat ghee in a wok or large pan over medium-high heat.
2. Add diced ham and fry for 1-2 min, stirring occasionally.
3. Add red lentils and roast for 2-3 min, stirring constantly.
4. Add finely diced onion and crushed garlic, roast for 2-3 min, stirring constantly.
5. Add corn kernels and diced potato, continue toasting for 1-2 min, stirring.
6. Add Sambhar Masala (or Masaman Curry Paste), dried red chilli, and desiccated coconut or coconut milk.
7. Fry for 1-2 min, stirring.
8. Pour in 2-3 cups of corn cooking liquid or water to deglaze the pan.
9. Cook on medium heat for 10 min, stirring occasionally.
10. Stir in mango chutney and diced pumpkin.
11. Season with soy sauce and broth powder, adjusting to taste.
12. Cover and simmer on low heat for 15-20 min, stirring occasionally and adding more liquid as needed to maintain a creamy consistency.
13. Serve with rice or grains.