For the pumpkin curry, first sauté the finely chopped onion with a little oil in a wok until translucent. Cut the peppers very small, squeeze the garlic cloves, chop the sage leaves, add the finely chopped pumpkin seeds, curry powder and fry briefly.
Add the diced Hokkaido and the sliced apple and fry. Add salt and deglaze with whipping cream.
Simmer until the pumpkin is firm to the bite. Arrange the pumpkin curry and serve.
Preparation Tip:
Serve the pumpkin curry with jasmine rice and chopped pumpkin seeds.
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