Mango-Potato-Pumpkin-Curry

Name: Mango-Potato-Pumpkin-Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 800 g); 600 g waxy potatoes; 7-10 Tbsp Salt; 30 g Ginger Root; 1 Onion; 2 green chillies; 2 TEASPOONS Sunflower oil; 1/2 TEASPOON Mustard seeds; 1/2 TEASPOON Cumin seeds; 10 dried curry leaves; 500 ml Coconut milk; 1 Mango

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 800 g)
600 g waxy potatoes
7-10 Tbsp Salt
30 g Ginger Root
1 Onion
2 green chillies
2 TEASPOONS Sunflower oil
1/2 TEASPOON Mustard seeds
1/2 TEASPOON Cumin seeds
10 dried curry leaves
500 ml Coconut milk
1 Mango

Directions

1
Pumpkin wash, clean, quarter, remove seeds. Cut pumpkin into slices. Peel potatoes, dice roughly and cook in boiling salted water for about 10 minutes, drain. Peel ginger and cut into fine strips.
2
Peel the onion and cut into strips. Clean the chiles, cut them in half lengthwise, remove the seeds. Finely dice the pods. Heat oil. Fry mustard and cumin for about 5 minutes. After 3 minutes add curry leaves, ginger, chili and onion.
3
Add the pumpkin and sweat for 1 minute. Add coconut milk and potatoes, bring to the boil and simmer for about 5 minutes. Season to taste with salt. Cut mango pulp from the stone, peel and cut into short sticks.
4
Add the mango to the curry 1 minute before the end of cooking time. Arrange on plates.