Pumpkin Curry with Cashews

For the pumpkin curry with cashews, first quarter the pumpkins, scrape out the seeds with a spoon and cut the pumpkin flesh into approx. 2-3 cm cubes.

Peel the onion and garlic and dice them as well.

Dry roast cashews in a pan over medium heat until they begin to smell fragrant. Let cool and chop coarsely.

Heat both oils in a saucepan and sauté onion and garlic over medium heat.

Add the raisins, ginger, turmeric, cinnamon and bay leaf and sauté briefly.

Add the pumpkin flesh to the pot and pour water to cover everything. Cover and simmer at medium temperature for about 20 minutes.

Before serving, sprinkle the pumpkin curry with cashews and serve with basmati rice.

Preparation Tip:

If you use Hokkaido pumpkins for this recipe, you save yourself the work of peeling, because this can be used with the peel. Your pumpkin curry with cashews will be even crunchier with the peel.

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