Summary

Ingredients

• 650 g pumpkin (se) (Hokkaido)
• 3 cm ginger root
• 2 onions)
• 1 chilli pepper (s)
• 3 tablespoon sunflower oil
• 1 tablespoon curry paste, green
• 250 ml coconut milk
• 200 ml vegetable stock
• 1 tablespoon lime juice
• 3 tablespoon desiccated coconut, toasted
• salt and pepper
• sugar

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Instructions

1. Halve the pumpkin and core it with a soup spoon. Cut into pieces approx. 2 cm in size, complete with shell. Peel the onions and finely dice them. Peel the ginger and grate finely. Hold the juice and leftovers together on the grater.
2. Halve the chilli lengthways and core. If you like it very, very spicy, you can leave the kernels in there. However, the curry has enough pep even without the seeds. Finely chop the pod.
3. Heat the oil in a pot. Fry the pumpkin cubes in it. Don`t forget to stir. Add the onions and sauté gently. Then add ginger, curry paste and chilli. Top up with the vegetable stock and coconut milk and simmer for 10 minutes.
4. Meanwhile, if you don`t have roasted desiccated coconut on hand, you can do it yourself. Put the desiccated coconut in a pan and roast on a low heat.
5. Season the finished curry with salt, pepper, a pinch of sugar and the lime juice. Distribute on the plates and sprinkle with the desiccated coconut.