1 small Hokkaido pumpkin
500 g of brown mushrooms
2 red peppers
2 onions
4 cloves of garlic
5cm ginger
100 g bamboo shoots
800 ml creamy coconut milk
1 bunch of fresh coriander
curry
salt
Coconut oil
Peanut butter
100 g natural peanuts
Wash the Hokkaido squash, pat dry, quarter, core and cut into small cubes. Clean and quarter the mushrooms. Wash the peppers, pat dry, remove the insides and cut into small cubes. Peel the onions, garlic and ginger and cut into small cubes. Drain the bamboo shoots. Wash and chop the coriander.
Drain the coconut oil in a large saucepan, sauté the onions, garlic and ginger in it. Add all the vegetables and sauté everything for about 3-4 minutes.
Season with curry and salt and roast the curry for 2-3 minutes.
Deglaze with the coconut milk. Add 1 to 3 teaspoons of peanut butter, depending on your taste, and stir in. Finally add the bamboo shoots. Let everything simmer together for about 10 minutes.
In the meantime, roast the peanuts in a pan.
At the very end add the coriander and peanuts and serve in a bowl.
