Pumpkin and apple curry (vegan)

This saucy curry consists of all the sweet main ingredients: apples, carrot, pumpkin and grapes. Even the onion is a bit sweet:) I love any curry but this one is in my top autumn recipes. Serve it with rice or bread, beans or salad. And enjoy the spicy aftertaste:)
Yield: 2 servings

Ingredients

Curry
1/2 onion, finely chopped
1 garlic clove, chopped
1 carrot, finely grated
1 tbsp olive oil
400 g pumpkin (1/3 of a small pumpkin), peeled, seeded and cubed
2 apples, peeled, cored and diced
1 large seedless grape vine (or 50 g raisins)
2 tsp curry powder
1 tsp turmeric
2 cm fresh ginger root, chopped
2 bay leaves
1 tsp Himalayan salt
1 1/2 cup water
Salad
4 tomatoes
a few stems of fresh basil
a few leaves of spinach
a sprinkle of olive oil
Rice
3/4 cup wild and parboiled rice
1 1/2 cups water
dill for garnishing

Method

Heat the olive oil in a pan, add the onion and carrot and fry for 5 minutes until golden. Add the pumpkin, apples, grapes, ginger and garlic. Stir in the curry powder, turmeric, salt and bay leaves. Pour in water and bring to the boil, stirring. Cover and simmer for 15-20 minutes, stirring occasionally, until the veggies and fruit are tender.

For the rice: rinse and drain the rice. Add to the pan with water and bring to a boil. Cover, reduce heat to a low simmer and cook for about 30 minutes over low heat. Remove from heat and allow to sit in pan with lid on for additional 5 minutes. Fluff with a fork. Place into serving bowls and garnish with dill.

For the salad: chop the spinach and basil. Place into serving bowls. Add the chopped tomatoes and sprinkle with some olive oil.

Spoon the curry into bowls. Serve with the prepared salad and rice.

Bon Appétit!

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