Summary

Ingredients

• 500 g Hokkaido squash (se), hollowed out, weihed
• 200 g bell pepper (s) or pointed bell pepper, red
• Use 1 bunch spring onion (s), also use the green
• 1 tablespoon oil or ghee or butter
• 1 piece (s) ginger
• 200 ml coconut milk, creamy
• 1 teaspoon curry
• 0.5 teaspoon ½ cumin
• 1 pinch (s) cayenne pepper, possibly more
• possibly salt

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Instructions

1. Cut the Hokkaido into bite-sized pieces. Cut the peppers into small cubes.
2. Cut the leek into rings and grate or finely dice the ginger.
3. Heat the fat in a saucepan and fry the pumpkin while stirring. Add the leek and ginger. Reduce temperature significantly. Deglaze with the coconut milk and continue to stir vigorously. Stir in the pepper cubes.
4. Add all the spices and cook with the lid closed to the desired firmness.
5. If you like, you can add salt.