Summary

Ingredients

• 300 g sweet potato (s)
• 200 g Hokkaido pumpkin (se)
• 500 ml coconut milk
• 2 medium onion (s), red
• 2 large bell peppers, red
• 80 g cherry tomato (s)
• 80 g suar snap peas
• 1 tablespoon, heaped ginger, fresh
• 2 cloves garlic
• 1 tablespoon, heaped tomato paste
• 1 tablespoon, heaped curry paste, red
• 1 teaspoon curry powder
• 1 handful fresh basil
• 1 handful mint, fresh
• 1 medium lime (s)
• 1 handful cashew nuts
• Coconut oil or olive oil
• salt and pepper

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Instructions

1. Dice the onions, finely chop the garlic and ginger and set aside. Wash the pumpkin and peppers and cut into cubes. Peel the sweet potatoes and cut them into bite-sized cubes.
2. Heat about 1 - 2 tablespoons of olive oil in a pan or wok on high heat and sauté onions, garlic and ginger for 2 - 3 minutes. Then add peppers, sweet potatoes and pumpkin, as well as tomato paste, curry paste and curry powder to the pan / wok and fry or roast everything for a good 5 minutes.
3. Then fill up with coconut milk and simmer on a low level (2 - 3) for 15 minutes, stirring occasionally. Season the curry with salt and pepper in between.
4. Chop the basil and mint and cut the cherry tomatoes in half. Add everything together with the sugar snap peas and cashews to the rest, mix carefully and let steep for another 2 minutes. Season with freshly squeezed lime juice for that special twist. How much or how little lime juice depends on personal taste. The curry is best when the sweet potatoes are done but still bite.
5. Arrange the finished curry in deep plates and enjoy. If you really want to, you can serve it with rice, but pumpkin and sweet potatoes are filling enough in my opinion. Fresh naan bread is actually my favorite with it.