Summary

Ingredients

• 2 kg pumpkin meat, large cubes
• 2 onion (s), small cubes
• 600 g zucchini, small cubes
• 2 chilli pepper (s), green, fine stripes
• 3 tablespoon clarified butter or ghee
• 500 ml vegetable stock
• 4 tablespoon coconut cream
• 3 teaspoons vinegar
• 2 teaspoons coriander, ground
• 200 ml cream
• 1 bunch coriander greens, roughly chopped
• salt
• pepper
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon cumin

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Instructions

1. Heat the fat in a large saucepan and sauté the onions until translucent. Add chilli strips, ground coriander, cinnamon, turmeric and cumin and roast a little. Add zucchini cubes and fry for 2 minutes, then add pumpkin cubes and fry for another 3 minutes. Deglaze with the vegetable stock and add vinegar, salt and pepper. Bring to the boil and simmer gently for about 15 minutes.
2. Then add the cream, stir in the coconut cream and let it boil down a little with the pot open until it has a slightly creamy consistency. Arrange on a platter with fresh coriander and serve with basmati.