Pumpkin curry

Ingredients:

• 1–2 tbsp olive oil
• 1 large onion, chopped
• 2 large cloves garlic, minced
• 1 small piece ginger, grated
• ½ red bell pepper, chopped
• 300 g pumpkin, diced
• 1 tsp curry powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp red pepper flakes
• 1 diced tomato
• 350 ml water
• salt
• 150 g tomato puree
• 160 g coconut yogurt
• 100 g finely diced chili-flavored Smoked Seitan

Preparation:

Start by sautéing the chopped onion and garlic in oil, then add the ginger and spices. Stir thoroughly, but gently, as they burn easily. Add the bell pepper, tomato, and tomato puree to the pot, then after a few minutes, add the squash and Smoked Seitan. Stir well, then pour in the water. Cover and cook until the vegetables are tender. Mix the coconut yogurt with a little hot curry sauce, then pour it into the pot and stir to combine.

Tip:

Serve with fresh cilantro and rice.

Enjoy!