4 Servings • 152 kcal / 640 kJ, 4 g E, 3 g F, 26 g KH pro Portion
500 g potatoes
500 g pumpkin
1 Tl Coriandersamen
1 Tl Fenchelsamen
1 Teaspoon cumin seeds
½ tsp black mustard seeds
1 El Ghee
1 Tl Turmeric
200 ml coconut milk
1 Teaspoon of salt
1 Tbsp freshly chopped coriander greens
that. 25 Minutes (plus cooking time)
Peel the onion, Wash and peel the potatoes and pumpkin (except, They use hokkaido pumpkin, it doesn't have to be peeled). Cut the onion into rings, Potatoes and pumpkin in approx. 2 cm large cubes.
Heat a saucepan and add the coriander, Fennel-, cumin- and briefly toast the mustard seeds. Then take it out of the pot and clink it in the mortar.
Melt the ghee in the pot, Put in the kicked seeds and stir, then add the onion and 1 Sear minute. Potatoes, pumpkin, Curcuma, Add coconut milk and salt, Mix together and simmer for 20-25 minutes with the lid closed and over medium heat.
Sprinkle the curry with coriander to serve.