2 tbsp coconut oil
2 tablespoons Hela tomatoes ketchup
350 g Hokkaido pumpkin
150 g potatoes
1 clove garlic
1 red chili
400 ml coconut milk
20 g Hela coriander, ground
4 tsp curry powder
1 ½ TL Salt
350 g chick peas, cooked
1 teaspoon lemon zest
juice of a lemon
4 tbsp yoghurt
- Roughly dice the onion. Put the coconut oil in a hot pot, heat onions over medium heat 3 Minutes glassy stew. Stir in Hela tomato ketchup and cook for another 2 minutes until caramelized.
- Cut pumpkin and potatoes into cubes of about 2 cm, finely chop garlic and chilli.
hack. Add to the pot and braise for 5 minutes, stirring from time to time.
- Deglaze with coconut milk, chop coriander finely. Curry with half the coriander, Season with curry powder and salt and cover with closed lid for 10 minutes at medium heat. Let the heat simmer.
- Add the chick peas and leave to simmer for another 5 minutes. Lemon zest and juice
and stir in with thinly chopped shallots, the remaining coriander green and
Serve yoghurt topped with basmati rice.