Autumn Curry

For the autumn curry, cut the carrots, potatoes and pumpkin into (any) pieces. Cut the leek into rings and finely dice the ginger.

Heat some oil in a high pan and fry the leek, the carrots and the potatoes in it. Deglaze with very little water and let it steam covered for about 5 minutes.

Then add the pumpkin and ginger and cook for a few more minutes. Pour in the coconut milk, add the curry paste and soy sauce and simmer for a few minutes (until the pumpkin is firm to the bite).

Season again and serve with basmati rice.

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