Pumpkin and Potato Curry

Ingredients

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• Hokkaido Pumpkin Hokkaido Pumpkin 500g 2 & 1/2 cups
• White Potatoes White Potatoes 600g 3 & 1/3 cups
• Roma Tomatoes Roma Tomatoes 300g 2 cups
• Coconut Yoghurt Coconut Yoghurt 80g 1/3 cup
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Coconut Milk Coconut Milk 200ml 4/5 cup
• Vegetable Stock Vegetable Stock 500ml 2 cups
• Garam Masala Garam Masala 1 tbsp 1 tbsp
• Ginger Root Ginger Root 2 tsp 2 tsp
• Ground Turmeric Ground Turmeric 1 tsp 1 tsp
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Fresh Parsley Fresh Parsley 2 tbsp 2 tbsp

Instructions

1. 1.Melt coconut oil in a big pot and add onions and crushed garlic. Then add spices and potatoes.
2. 2.Mix together with a wooden spoon and fry for 1-2 minutes.
3. 3.Now add pumpkin and tomatoes, fry for another 2 minutes and then pour in coconut milk and veggie stock.
4. 4.Cook, covered, for 30 minutes on medium-high heat, then remove lid and simmer until potatoes are soft.
5. 5.Stir in coconut yoghurt and serve once the curry has cooled down a bit.
6. 6.Garnish with parsley or coriander.

Nutritional Information

• Calories:
  988
• Fat:
  34g
• Sodium:
  611mg
• Carbs:
  154g
• Sugar:
  23g
• Protein:
  50g