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🍽️ Creamy Pumpkin Vegetable Curry

403 kcal · 30 min · 4 servings

Ingredients

• 750 g pumpkin flesh
• 250 g potatoes
• 2 carrots
• 2 stalks leek
• 2 onions
• 6 tbsp oil
• 2 tbsp curry
• 2 tsp flour
• 500 ml vegetable broth
• 400 ml whipping cream
• salt
• pepper from the mill
• a little lemon juice
• 2 tsp pink berries

Instructions

1. 1. Cut the pumpkin into small wedges.
2. 2. Peel the potatoes and the carrots.
3. 3. Wash the peeled potatoes and carrots.
4. 4. Cut the potatoes and carrots into bite-sized pieces.
5. 5. Remove the green ends from the leek.
6. 6. Wash the leek thoroughly.
7. 7. Slice the leek into thin rings.
8. 8. Peel the onions.
9. 9. Finely dice the peeled onions.
10. 10. Heat the oil in a large pot.
11. 11. Fry the prepared ingredients (except the leek) in the hot oil.
12. 12. Dust the vegetables with curry powder.
13. 13. Dust the vegetables with flour as well.
14. 14. Deglaze the vegetables with the broth.
15. 15. Cover the pot with a lid.
16. 16. Let the curry cook for 30 minutes.
17. 17. Pour the cream into the pot.
18. 18. Add the leek rings to the curry.
19. 19. Let the curry simmer gently for another 10 minutes.
20. 20. Season the curry with salt to taste.
21. 21. Add a little pepper.
22. 22. Add some lemon juice.
23. 23. Sprinkle the finished curry with pink berries.
24. 24. Serve the curry immediately.

Nutrition per serving

• kcal: 403
• Protein: 7 g · Fett/Fat: 32 g · Carbs: 23 g