Pumpkin and Apple Curry

The Blue Hungarian looks magnificent – that's the name of the pumpkin variety with a slightly bluish, porcelain-like outer skin – and ideal as a serving-bowl for the fruity-spicy apple-pumpkin curry.
It takes some time, a very sharp and long knife and a little power to prepare the pumpkin. Be careful that the knife does not slip when cutting.

 

Ingredients | Serves 4
4.5 kg Pumpkin, blue Hungarian or another
The quantities of the ingredients refer to about 1.5 kg cut out pumpkin
2 Apples – not too sweet
1 Onion
2 Cloves of garlic
1
 Piece of ginger (about 4 x 4 cm)
1-2 Red chili peppers (depending on how hot you like it)
5 dl Vegetable broth
1 Tbsp apple cider vinegar
1 Tbsp each Madras curry, Garam Masala, red chili powder (1)
1 tsp each Kurkuma and Cinnamon powder (2)
1 bunch fresh Coriander
  Oil for frying
  Salt for seasoning
Preparation
  1. Cut off the upper quarter of the pumpkin like a lid. Carefully cut the lower part into segments from the center outwards. Then at a slight angle inwards, loosen the segments from the edge and break them out. Clean the slices from the seeds and core then cut into bite-sized cubes. Remove the remaining pumpkin flesh with a spoon.

  2. Dice onion, garlic, ginger, and the chili peppers and sauté in a large pan in a little oil until the onions are softened. Reduce the heat a little and add the spices (1), then the spooned-out pumpkin pieces.
    Stir well and add 30 ml vegetable broth. Simmer over medium heat for about 20 minutes.

  3. Then add the other spices (2) and puree with an infusion blender to a creamy sauce – if the sauce is too thick, dilute with a little bouillon.

  4. Now add the pumpkin cubes and two tablespoons of freshly cut coriander and cook for another 15 minutes. In the meantime, quarter the apples, remove the core and cut into cubes.

  5. Test if the pumpkin cubes are cooked and still have some bite. Season with apple cider vinegar and salt.

  6. Lastly, add the apple pieces and stir but do not cook, they should remain crisp.

    Serving | Give the finished curry into the hollowed pumpkin, put the "lid" on it and bring it to the table. Serve rice or Indian Naan with it.