Spätsommer-Gemüse-Curry mit Kürbis & Bohnen

Late Summer Vegetable Curry with Pumpkin & Beans

in Main Courses, Soups, Side Dishes

Warming, colorful and full of life energy – this curry brings late summer into your kitchen. Ayurveda recommends enjoying dishes during this transition period that are light yet grounding at the same time. Pumpkin works sweetly and soothingly, while green beans and aromatic spices harmoniously stimulate Agni (digestive fire).

Ingredients (for 4 servings)

Base:

300 g Hokkaido pumpkin

200 g green beans

1 medium zucchini

2 tomatoes

1 small red onion

1 garlic clove

1 tbsp ghee or coconut oil

Spice Tempering:

1 tsp black mustard seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp Garam Masala or curry blend

1 piece fresh ginger (approx. 2 cm)

½ tsp rock salt

To Finish:

200 ml coconut milk

as needed fresh cilantro

1 splash lime juice

Instructions (Active: 20 min. | Simmering: 20 min.)

Preparation: Wash the vegetables. Remove pumpkin seeds and dice, halve the beans, chop zucchini and tomatoes finely. Mince onion, garlic and ginger.

Tempering: Heat ghee or coconut oil. Toast mustard seeds and cumin until they pop. Add onion, garlic and ginger and sauté until golden brown.

Sauté vegetables: Add pumpkin, beans and zucchini, quickly toss with spices. Stir in tomatoes.

Simmer: Deglaze with 150 ml water and simmer gently for 15 minutes. Add coconut milk and simmer for another 5 minutes.

Season & Serve: Finish with lime juice and fresh cilantro. Pairs well with basmati rice or spelt flatbread.

Ayurveda Tips:

Best time to eat: Midday or evening – nourishing yet easy to digest.

Constitution: Vata: soothing through pumpkin & coconut milk. Pitta: well-tolerated, cooling coconut milk balances spiciness. Kapha: use less coconut milk and add a little chili.

Note: Pumpkin and beans provide fiber and minerals, the tempering supports digestion.