Summary

Ingredients

• 1 carrot (s)
• 2 potato (s)
• 1 bunch spring onion (s)
• 1 mango (s)
• 1 bunch coriander greens
• 2 tablespoon curry paste
• 1 sweet potato (s)
• 3 tablespoon raisins
• 1 tablespoon ground cumin (cumin)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 3 tablespoon cashew nuts
• 500 ml coconut milk
• 2 lime (s), add the juice
• 4 kaffir lime leaves
• 1 piece (s) ginger (walnut-sized)
• 1 chilli pepper (s)
• 1 clove garlic
• 1 tablespoon peanut oil
• 0.5 ½ pumpkin (se) (Hokkaido)
• 1 vegetable onion (s)
• 1 stalk lemongrass
• yogurt for serving

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Instructions

1. First cut all the vegetables. Cut open the chilli, remove the seeds and cut into small pieces. Add the peanut oil to the wok and heat. Add the potatoes, lemongrass, garlic, mango, pumpkin and onions.
2. Then stir in the cashew nuts, raisins, leek and lime juice. Also add coconut milk, spices, kafir lime leaves and curry paste. Lid on it. Let everything cook together until the vegetables are firm to the bite.
3. Garnish with sliced coriander.
4. Tip 1: Fresh ingredients and a good curry are important.
5. Tip 2: It can be hot. If you have taken too much of a good thing, you can soften it up with coconut milk.