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🍽️ Creamy Pumpkin-Apple Curry with Fresh Mango-Yogurt Dip

425 kcal · 30 min · 4 servings

Creamy Pumpkin-Apple Curry with Fresh Mango-Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half, peel it, and dice it into small cubes.
  2. 2. Wash the celery stalks and slice them into thin rings.
  3. 3. Clean the pumpkin thoroughly, removing the fibrous interior and seeds.
  4. 4. Peel the apple, remove the core, and cut the flesh into pieces about 2 cm in size.
  5. 5. Peel the garlic and ginger, then finely chop both ingredients.
  6. 6. Heat 2 tablespoons of oil in a pot over medium heat.
  7. 7. Add the onion cubes and celery rings to the pot and sauté them for about 3 to 4 minutes.
  8. 8. Add the chopped garlic and ginger and sauté them briefly.
  9. 9. Stir in the tomato paste and curry powder, and roast the mixture briefly.
  10. 10. Deglaze the pot with the broth and add the bay leaf.
  11. 11. Season the liquid with salt and chili to taste.
  12. 12. Add the pumpkin and apple pieces and bring everything to a boil.
  13. 13. Reduce the heat, cover the pot, and let the curry simmer for about 15 minutes until the vegetables are tender.
  14. 14. Place the rice in another pot with about 700 ml of boiling salted water.
  15. 15. Let the rice steam on low heat with the lid closed for about 12 to 15 minutes.
  16. 16. Peel the mango and dice the flesh into small cubes.
  17. 17. Wash the coriander, shake it dry, and pluck the leaves from the stems.
  18. 18. Finely chop the coriander leaves.
  19. 19. In a bowl, mix the mango cubes, chopped coriander, and yogurt.
  20. 20. Season the dip gently with salt.
  21. 21. Remove the bay leaves from the finished curry.
  22. 22. Warm the cashew nuts in the curry and adjust the seasoning if necessary.
  23. 23. Serve the curry together with the rice and the mango dip.

Nutrition per serving