Dutch oven curry with pumpkin and cranberry

Autumn Coconut Curry from the Dutch Oven

This aromatic pumpkin curry combines hearty spices with fruity freshness. The Hokkaido pumpkin brings a natural sweetness, fresh cranberries provide a slight acidity, and coconut milk makes everything wonderfully creamy.

Perfect for outdoor cooking – served directly from the Dutch Oven or in small mini cocottes.

Ingredients (for 4 people)

• ½ Hokkaido pumpkin

• 1 red onion

• 1 leek stalk

• 170 g fresh cranberries

• 1 small piece of ginger (approx. 2–3 cm)

• 1 stalk lemongrass

• 1 can coconut milk (400 ml)

• 1 tsp Biryani Masala (or mild curry powder)

• 1 dash of lemon or lime juice

• 2–3 tbsp oil

• Salt & pepper

• Toasted coconut flakes for garnish

Optional: fresh cilantro

Preparation in the Dutch Oven

1. Prepare the pumpkin

Wash the pumpkin, halve it, remove the seeds, and cut it into bite-sized cubes (Hokkaido skin can be left on).

Roast all sides in the hot Dutch Oven with a little oil until light roasted aromas develop.
Then remove and set aside.

2. Sauté the aromatic base

Dice the onion, cut the leek into rings.
Finely chop the ginger.
Lightly bruise the lemongrass (this releases more aroma).

Add a little oil to the Dutch Oven and sauté the onion, leek, ginger, and lemongrass over medium heat.

Add cranberries and sauté until they burst slightly.

3. Finish the curry

Deglaze with coconut milk and stir well.
Stir in lemon juice and spices.

Now add the roasted pumpkin cubes back in.

Simmer everything gently over medium heat for about 10–15 minutes until the pumpkin is soft but still firm to the bite.

Season with salt and pepper. Remove lemongrass before serving.

Serving

Sprinkle with toasted coconut flakes.

Serve with:

• Basmati rice
• Naan bread
• Couscous

A big thank you to www.puenktchens-mama.de for the inspiration!