Pumpkin-Potato Curry
A super delicious and at the same time healthy, Indian-inspired curry recipe. Made from pumpkin, potato and spices. Delicious food can be so easy.
Servings: 2 Portions
Calories: 382 kcal
Ingredients
- 300 g potatoes
- 600 g hokkaido Pumpkin
- 400 g chopped tomatoes (canned)
- 400 ml coconut milk (light)
- 2 teaspoons oil
- 1 clove(s) garlic
- 80 g onion
- 1 chilli
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon garam masala
- 1 bunch coriander
- some lime juice
- 20 g almonds (sliced)
- some salt
- some pepper
Instruction
- Preheat the oven to 200 ° C.
- Dice the pumpkin and potatoes and season with 1 tablespoon of oil and salt.
- Put the pumpkin-potato mixture on the baking sheet and bake for 20 minutes.
- In the meantime, chop the onion, garlic, and chili pepper.
- Heat 1 tablespoon of oil in a pan.
- Fry the onion, garlic, chili, and spices in the pan.
- Deglaze with the tomatoes.
- Add the coconut milk.
- Season to taste with the lime juice and salt and pepper.
- Add the finished pumpkin-potato mixture to the pan.
- In a new pan (without oil) fry the sliced almonds until golden brown and sprinkle over the mixture.
- Chop the coriander and sprinkle it over the mixture.
Notes
⟩ I used this garlic cutter to cut garlic *
* The links marked with an asterisk are affiliate links.
Nutrition Facts
Calories: 382 kcal | Carbohydrates: 44 g | Protein: 8 g | Fat: 17 g