Aromatic autumn dish with coconut milk and Asian spices

When it gets colder outside, warming pumpkin dishes are just the thing. This pumpkin curry from the Dutch oven combines the natural sweetness of the pumpkin with creamy coconut milk and aromatic spices like garam masala and red curry paste.

This dish is easy to prepare and perfect for outdoor cooking in a Dutch oven , but it can also be cooked on the stovetop or in the oven. The curry goes particularly well with rice or fresh flatbread.

Ingredients (for approx. 4 people)

1 kg pumpkin (e.g. Hokkaido or butternut)

1 can of coconut milk (400 ml)

1 large onion

1 thumb-sized piece of ginger

2 cloves of garlic

1 tbsp Garam Masala

1 tbsp red curry paste

1 bunch of mint

1 bunch of coriander

2 tablespoons of oil

salt and pepper

preparation

1. Prepare the ingredients

Halve the pumpkin, remove the seeds and cut into bite-sized cubes .
(Hokkaido pumpkin can be used with the peel on.)

Finely dice the onion.

Finely chop the garlic and ginger.

Roughly chop the mint and coriander.

2. Fry the flavor base

Heat the Dutch oven and add the oil.

Sauté the onions in it for 2-3 minutes until translucent .

Add garlic and ginger and sauté briefly until they smell aromatic.

3. Prepare the curry

Add curry paste and garam masala to the pot and toast briefly.

Add the pumpkin cubes and sauté everything for a few minutes to allow the spices to release their aroma.

Deglaze with coconut milk and stir well.

4. Let it simmer

Simmer the curry over medium heat for about 20-25 minutes , until the pumpkin is soft.

Stir occasionally.

5. Season to taste

Stir in the mint and coriander just before serving.

Season with salt and pepper.

Serving suggestions

Pumpkin curry goes perfectly with:

• Basmati rice
• Naan or flatbread
• roasted cashews or peanuts

Thanks for the delicious recipe , Björn's Kitchen Cook and BBQ!