Hokkaido – Curry
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Fry the ham cubes in clarified butter in a wok, add the lentils, then onions and garlic. Roast, stirring constantly. Add corn kernels and potato cubes, continue toasting. Add masala or masaman paste, chilli, and finally desiccated coconut. Fry them briefly and deglaze with 2-3 cups of the corn cooking liquid or water. Cook for 10 minutes on medium heat, then add the mango chutney and pumpkin cubes and season with soy sauce and granulated broth. Cover and simmer on a low flame for another 15-20 minutes. Stir in between and add some liquid if necessary. The sauce should have a slightly creamy consistency.
- Serve with rice.
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