Summary

Ingredients

• 1 tablespoon oil, neutral
• 1 onion (s), finely diced
• 1 piece (s) ginger, finely chopped
• 2 cloves garlic, finely chopped
• 3 tablespoon curry paste, red, approx., Depending on your taste
• 500 g oulash, (turkey oulash)
• 2 cans tomato (s), chopped, each 45 ml
• 1 can coconut milk
• 1 m aubergine (s), cut into cubes (approx. 2 cm)
• 1 small pumpkin (se), Hokkaido, cut into cubes (approx. 2 cm)
• 3 carrots, peeled, cut into pieces
• salt
• pepper
• possibly coriander green, as decoration

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Instructions

1. Steam the onions in the hot oil until translucent, add the curry paste and fry briefly. Add the meat and fry until all sides are coated with the spice mixture.
2. Add ginger, garlic, salt and pepper and continue frying.
3. Then add the vegetables, mix well and fry briefly.
4. Deglaze with coconut milk and tomatoes and stew everything for about 30 minutes.
5. Season again with salt and pepper and sprinkle with chopped coriander if desired.
6. With rice.
7. This recipe can be varied very well with different types of meat and vegetables. Then adjust the cooking times accordingly.
8. The dish tastes good even without coconut milk.