Summary

Ingredients

• 2 clove (s)
• 0.5 teaspoon ½ coriander, whole
• 0.5 teaspoon ½ cumin
• 1 tablespoon mustard seeds, yellow
• 1 cardamom pod (s), green
• 2 cm cinnamon, whole
• 1 teaspoon curry powder, madras
• 0.5 teaspoon ½ cayenne pepper
• Curry:
• 2 tablespoons oil
• 100 g onion (s), finely diced
• 1 piece (s) ginger, the size a walnut, finely diced
• 1 clove garlic, finely diced
• 1 bay leaf
• 300 g pumpkin (se), Hokkaido or butternut in 3 cm cubes
• 350 g potato (s), peeled, cut into 2 cm cubes
• 200 ml vegetable stock
• 100 ml coconut milk
• salt and pepper
• Lemon juice
• Sugar, brown
• 2 tablespoon parsley, finely chopped

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Instructions

1. For the spice mixture, roast the cloves, coriander, cumin, mustard seeds, cardamom and cinnamon bark without fat in a pan and grind finely in a mortar (I have an old electric coffee grinder for this), mix in madras curry powder + cayenne pepper. Alternatively, you can pack the unground spices in a tea infuser or something similar and fish them out of the curry after cooking.
2. Sweat the onion, ginger and garlic in oil until translucent. Add the spice mixture, bay leaf, potatoes and pumpkin. Sweat along, but don`t let the color take off. Salt a little, add the stock and bay leaf.
3. Cover and simmer over a mild heat for about 20 minutes, until the potatoes and pumpkin are soft and the curry is creamy. Pour in coconut milk, simmer briefly and season with salt, pepper, lemon juice and brown sugar.
4. Serve with the finely chopped parsley.
5. Note: do not dice the pumpkin too small, otherwise it will crumble until the potatoes are cooked.