Pumpkin-Cabbage-Curry – base excess

Ingredients for 4 servings

For the pumpkin-Cabbage-Curry

  • 800 g Hokkaido pumpkin with the peel in 1-inch cubes
  • 400 g of Savoy cabbage – wash, remove the stem and into 2-cm strips
  • 30 g cashew nuts – coarsely chop
  • 1 mild red chilli – remove seeds and finely chop

Liquid ingredients and spices

  • 450 ml vegetable broth
  • 100 ml coconut milk
  • 3 TBSP coconut oil
  • 2 TBSP Tamari (or soy sauce)
  • 1 TBSP Yaconsirup
  • 1 TBSP tomato paste
  • 2 TSP. potato starch – 3 TBSP water to mix
  • 3 Kaffir Lime Leaves
  • 1 TBSP finely grated ginger
  • 1 TBSP Indian curry powder
  • Crystal salt
  • Pepper from the mill
  • 2 TBSP finely chopped coriander


Preparation time about 20 minutes cooking/baking time approx. 10 minutes

The coconut oil in a saucepan. The pumpkin, Cashews and ginger in about 2 Min. fry for a minute. Then Chili, add and stir in tomato puree. With Curry stir-pollinate, and the vegetable stock and deglaze.

Then the lime leaves, Tamari and Cabbage. Bring to a boil, reduce the heat, cover the pot and 5 – 6 Min. easy simmer.

Then the coconut milk and Yacon and a further 2 Min. simmer. The lime leaves, remove the Kartoffelstäke stir and bring to the boil again. Remove the saucepan from heat and season with salt and pepper.

The pumpkin-Cabbage-Curry in four bowls and sprinkle with coriander sprinkled serve.

Nutritional values per Serving

  • Calories: 360 kcal
  • Carbohydrates: 41 g
  • Protein: 8 g
  • Fat: 17 g