Hearty Vegetable Curry with Coconut and Spices
Ingredients
- 400ml Vegetable stock
- 300g Sweet potatoes
- 200g Hokkaido pumpkin
- 500ml Coconut milk
- 2 Onions
- 1 red paprika
- 1 green paprika
- 80g Cherry tomatoes
- 1 Thumb sized piece of ginger
- 2 Garlic cloves
- 1tb Tomato puree
- 2tb Red curry paste
- 3tb Curry powder
- 1 Handful of basil
- 1 Lime
- 1 Handful of cashews
- Coconut oil
- Salt & pepper
Preparation
Heat up oil in a pot and add the chopped garlic, ginger, onions and the curry powder
Add the cherry tomatoes
Deglaze with vegetable stock
Add the chopped sweet potatoes and pumpkin
Simmer for 10 minutes
Cut paprika in stripes
Add to the pot
Add the coconut milk
Add the tomato puree and curry paste
Let simmer for another 10 minutes
Spice with salt, pepper and more curry if needed
Before serving mix in the nuts and basil
Finish with some lime on top
