Login
1.
Cube the pumpkin and remove the seeds. Preheat the oven to 200°C top and bottom heat. Spread the pumpkin pieces on a baking tray lined with parchment paper. Toss with olive oil and salt and roast for 20 minutes.
2.
Cut the chili into thin slices, finely chop the onions, garlic and ginger.
3.
Heat sunflower oil in a pan. Add the mustard seeds and, stirring constantly, wait until they pop. Then add the onions, garlic, chili and chopped ginger. Sauté everything for 5 minutes over medium heat.
4.
Now add all the spices and stir well. Add the tomatoes, bring to a boil and, if possible, simmer for about 1 hour — the longer, the better. Add the coconut milk. As soon as everything is boiling, add the roasted pumpkin. Let everything simmer on low heat for about 10 minutes.
