Summary

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

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Instructions

1. 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.
2. 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.
3. Depending on the sweetness of the mango, add a little cane sugar (taste!).
4. Serve with rice and garnish everything with a nice basil leaf.
5. Tip:
6. 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.