Pumpkin-Apple-Curry to Kasseler

Name: Pumpkin-Apple-Curry to Kasseler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg pumpkin (e.g. Hokkaido or nutmeg pumpkin); 2 Onions; 4 medium-sized apples; 7-10 Tbsp Juice of 1 lemon; 2 TABLESPOONS oil, 2-3 tsp curry; 100 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, chili powder; 4 released Kasseler-Koteetts (à approx. 150 g); 2 TABLESPOONS Pumpkin seeds; 1/2 bunch Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg pumpkin (e.g. Hokkaido or nutmeg pumpkin)
2 Onions
4 medium-sized apples
7-10 Tbsp Juice of 1 lemon
2 TABLESPOONS oil, 2-3 tsp curry
100 g Whipped cream
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, chili powder
4 released Kasseler-Koteetts (à approx. 150 g)
2 TABLESPOONS Pumpkin seeds
1/2 bunch Parsley

Directions

1
Cut the pumpkin into pieces, remove seeds, cut into slices and peel. Cut the flesh into pieces. Onions peel, dice. Peel, quarter, core and chop apples. Sprinkle with lemon juice
2
Heat 1 tablespoon of oil. Steam onions and pumpkin for about 5 minutes. Sprinkle with curry and sauté. Deglaze with 1/4 l water and cream and bring to the boil. Stir in broth and simmer for about 15 minutes. Add apples and cook everything else for about 10 minutes. Season to taste with salt, pepper, curry and chilli
3
Wash the cured pork, dab dry. Fry in 1 tablespoon of hot oil on each side for about 4 minutes. Fry pumpkin seeds briefly
4
Wash and chop the parsley. Mash the vegetables a little. Arrange everything with parsley and seeds. Serve with: boiled potatoes