|300 g||Sweet potato (n)|
|200 g||Hokkaido pumpkin (s)|
|500 ml||coconut milk|
|2 m. -Large||Onion (s), red|
|2 big ones||Red pepper|
|80 g||Cherry tomato (n)|
|80 g||Sugar snap)|
|1 tbsp, heaped||Ginger, fresh|
|2 toe / n||garlic|
|1 tbsp, heaped||tomato paste|
|1 tbsp, heaped||Curry paste, red|
|1 teaspoon||curry powder|
|1 handful||Basil, fresh|
|1 handful||Mint, fresh|
|1 m. -Large||Lime (n)|
|Coconut oil or olive oil|
Working time: approx. 10 min. / Cooking / baking time: approx. 25 min. / Level of difficulty: normal / calorie p. P .: about 629 kcal
Dice onions, finely chop garlic and ginger and set aside. Wash pumpkin and peppers and cut into cubes. Peel sweet potatoes and also cut into bite sized cubes.
Heat about 1 – 2 tablespoons of olive oil in a pan or a wok on a high level and sauté onions, garlic and ginger for 2-3 minutes. Then pepper, sweet potato and pumpkin, and tomato paste, curry paste and curry powder with in the pan / wok and give everything a good 5 minutes roast or roast.
Then fill with coconut milk and simmer for 15 minutes on a small scale (2-3) and stir occasionally. Then season the curry with salt and pepper.
Chop basil and mint and halve cherry tomatoes. Add everything together with mangetouts and cashews, mix carefully and let stand for another 2 minutes. For the special whiff the whole thing can still be tasted with freshly squeezed lime juice. How much or how little lime juice depends on your personal taste. The curry is best when the sweet potatoes are through, but still have bite.
Serve the finished curry on high plates and enjoy.