Pumpkin Carrot Pepperoni Curry with Mint Yogurt Dip

Cut pumpkin flesh into rough cubes. Cut pepperoni in half lengthwise. Peel carrots and onion and cut into small cubes. Roughly chop the cashews.

Heat some sunflower oil in a pot and sauté the onion, mustard seeds and curry powder briefly, add soup and coconut milk. Add pumpkin and carrots, cook for 2-3 minutes, then simmer slowly for 10-15 minutes until pumpkin is soft.

Add pepperoni and season the curry with salt, pepper and lemon juice.

Simmer the rice together in the salted water, covered, until the rice has absorbed the water and is tender, stirring frequently.

For the dip, cut the mint into fine strips and mix with yogurt and lemon juice, season with salt and a little pepper.

Arrange curry in deep plates and garnish with fresh mint. Serve rice and dip separately.

Preparation Tip:

Nutmeg pumpkin is also wonderful for this curry.

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