CURRY-PUMPKIN-KETCHUP

Ingredients:

  • 1 Hokkaido-pumpkin á ca. 800 g
  • 2 pears
  • 2 onions
  • 1 piece ginger, freshly grated
  • Some walnut oil for frying
  • 200 ml water
  • 1 can chopped tomatoes á 400 g
  • 3 tbsp tomato or paprika paste
  • 100 ml vinegar
  • 80 g sugar
  • 3 tbsp Curry powder
  • 1 tbsp salt
  • 1 tbsp chili powder
  • 1 tbsp black pepper
  1. Wash and halve Hokkaido-pumpkin. Core with a sharp edged spoon, cut into large pieces and grate (with peel). Wash pears and grate them also. Wash and finely dice onions. Peel ginger and grate finely.
  2. Heat some oil in a pan and sauté the diced onions. Add grated pumpkin and fry for 5 minutes while stirring. Pour water in the pan, add pears and ginger and cook with closed pot lid for 10 minutes, stirring from time to time.
  3. Add chopped tomatoes from the can, tomato-paste (or paprika-paste), vinegar, sugar and spices. Mix everything and let cook for another 20 minutes with closed pot lid over medium heat.
  4. Remove pot from the oven and puree with a blender. Fill in clean jars while still hot and seal tight! Let jars cool and store in the fridge.

Our tip: Try the ketchup for your next level curry sausage experience! Get the vegan sausage from our shop (Vantastic Foods VEGGIE BOCKWURST (2 Stück), 200g) and start cooking!

Portion: 1l Ketchup

Recipe: Sophie Mathisz / Photo: Marcus Maly

The fields marked with * are required.