Autumn curry with pumpkin

On cold autumn days, there's hardly anything that warms you up better from the inside than a spicy curry.

We mainly know the term curry from the spice shelf, where a yellowish and slightly spicy powder bears this name – it is often used to season chicken or fish.

Curry is also the name for a wonderful dish from South Asian or Southeast Asian cuisine.

From India to Thailand, curry is often and gladly eaten; in many places it is freshly prepared in so-called street kitchens in the open air and sold as street food.

Ingredients in curry

Curry is very popular with vegetarians and vegans because it often contains no meat or fish at all.

A wide variety of colorful vegetables and legumes such as chickpeas are perfectly sufficient – but variations with chicken or shrimp also taste great.

The base for the spicy sauce consists of coconut milk and a curry paste.

Curry paste

Curry paste provides the flavor and heat in curry. There are red, yellow, and green curry pastes – but the colors aren't associated with the spiciness you might expect. Green curry is the spiciest, red is somewhat milder, and yellow curry is the least spicy. Depending on the region, a wide variety of spices are added to the curry paste: chili peppers, turmeric, cumin, and more. Green curry is made with freshly ground chili peppers, which is why it's particularly hot.

Here's a recipe for a vegan, savory curry with pumpkin and tempeh. The red curry paste provides a mild spiciness.

When cooking, the curry paste can be stirred in gradually until the desired level of spiciness is reached. Tofu can also be used instead of tempeh – both ingredients are excellent sources of protein and very healthy.

2 EL Kill

1 small piece each of pumpkin, zucchini, bell pepper, and carrot

80 g Tempeh

150 ml coconut milk

1 tbsp red curry paste

1 tsp starch

Coriander for decoration

2-3 soft plums

80g rice noodles

preparation

Cut the vegetables and tempeh into bite-sized pieces and sauté in oil over medium heat until the pumpkin is easily pierced. Stir frequently.

Pour in the coconut milk and stir in the curry paste.

Remove 3 tablespoons of the hot coconut milk and stir in the starch until smooth - pour back into the pot and stir with a whisk until the sauce thickens.

Cook the glass noodles in boiling water for 5 minutes until al dente.

Decorate the curry with fresh coriander and halved soft prunes and serve with the rice noodles.