Mango-Potato-Pumpkin-Curry

Name: Mango-Potato-Pumpkin-Curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 30 g fresh ginger; 1 medium onion; 2 green chillies; 1 piece(s) (approx. 30 g) Turmeric; 1 (approx. 800 g) Hokkaido Pumpkin; 600 g waxy potatoes; 1 TABLESPOON Oil; 1/2 TEASPOON Mustard seeds; 1/2 TEASPOON Cumin seed; 1 tin(s) (400 g) unsweetened coconut milk; 1 big ripe mango; 7-10 Tbsp Salt

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

30 g fresh ginger
1 medium onion
2 green chillies
1 piece(s) (approx. 30 g) Turmeric
1 (approx. 800 g) Hokkaido Pumpkin
600 g waxy potatoes
1 TABLESPOON Oil
1/2 TEASPOON Mustard seeds
1/2 TEASPOON Cumin seed
1 tin(s) (400 g) unsweetened coconut milk
1 big ripe mango
7-10 Tbsp Salt

Directions

1
Peel the ginger and onion and cut both into very fine strips. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely. Peel and finely dice the turmeric (Attention! Turmeric is very colourful - it is best to wear disposable gloves).
2
Wash the pumpkin, cut into thin slices and remove the seeds. Cut pumpkin slices in half crosswise. Peel and wash the potatoes and cut them into pieces.
3
Heat the oil in a wok or large frying pan. Sauté the mustard and cumin seeds in it. Fry the onion briefly. Fry the pumpkin for about 5 minutes while turning. Stir in ginger, turmeric and chilli, sauté briefly.
4
Add coconut milk and 100 ml water. Add potatoes, bring everything to the boil and simmer for about 20 minutes.
5
Peel the mango and cut the flesh from the stone and into sticks. Add to curry and simmer for another 3-4 minutes. Season to taste with salt and arrange everything. Basmati rice goes well with it.