Pumpkin and Mango Curry SuperNova
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (s), e.g. Hokkaido, uncleaned approx. 500 g
- 2 onions)
- 1 piece (s) ginger root, approx. 3 cm
- 1 mango (s)
- 0.5 ½ bunch basil
- 2 tablespoon vegetable oil, neutral
- 2 teaspoons, heaped curry paste, red
- 250 ml vegetable stock
- 1 tablespoon lemon juice
- salt
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and remove the seeds and fibrous tissue. Cut into 1 cm thick sticks. Peel and finely chop the onions and ginger. Dice the mango from the stone. Wash off the basil, shake off and roughly chop.
- Heat the oil in the wok, fry the pumpkin in it for about 2-3 minutes, mix in the onions, ginger and curry paste and fry for another 2 minutes. Add the basil to the vegetable stock, pour in, cook for about 4-6 minutes, until the pumpkin is firm to the bite. Pour lemon juice over the mango cubes and mix in, heat. Season everything with salt.
- Depending on the sweetness of the mango, add a little cane sugar (taste!).
- Serve with rice and garnish everything with a nice basil leaf.
- Tip:
- If you like it spicy, you can add chilli or use more ginger. Or adding a little sesame to the curry is also very tasty.
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