Directions

1. Peel and cut potatoes into 2-cm dices. Wash and peel the pumpkin. Remove the seeds and fibers, cut pumpkin into 2-cm dices. Put both to one side.

2. Heat up a saucepan and briefly toast the coriander, fennel, cumin and mustard seeds in it. Remove the seeds from the pan and pound in a mortar.

3. Peel and halve the onion. Add to the mixing bowl. Insert the measuring cup, chop for 8 seconds / speed 5.

4. Use the spatula to scrape down the inside of the mixing bowl. Add butter and remove the measuring cup, sauté for 4 minutes / 230°F|110 °C.

5. Add the crushed spices without the measuring cup, sauté again for 2 minutes / 230°F|110 °C.

6. Add the diced potato, turmeric, coconut milk and 1 tsp of salt. Insert the measuring cup, cook everything for 5 minutes / 212°F|100 °C / speed 1 / stir.

7. Add the diced pumpkin, make sure the measuring cup inserted, cook for 15 minutes / 212°F|100 °C / speed 1 / stir.

8. Season the curry with salt to taste and sprinkle with the coriander leaves. Enjoy!