Peel the potatoes, wash and peel the pumpkin (unless you are using Hokkaido pumpkin which does not need to be peeled), and remove the seeds and fibers.
Cut the potatoes and pumpkin into 2-cm dice and put to one side.
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.
Peel and halve the onion and add into mixing bowl. Chop for 8 seconds / speed 5.
Use the spatula to scrape down.
Add the butter and remove the measuring cup, sauté.
Add the crushed spices and sauté.
Add the diced potato, turmeric, coconut milk and 1 tsp of salt and cook everything.
Then add the diced pumpkin and cook.
If the pumpkin is not yet cooked after the cooking time has elapsed, continue to cook for 2 minutes/speed setting 1 / 212°F|100 °C / speed 1 / Reverse.
Before serving, season the curry with salt to taste and sprinkle with the coriander leaves. Enjoy!
Recipe Note
TIPS:
Sweet potatoes also go well with the curry.
If you do not have a mortar, put the toasted spices in a strong airtight bag and forcefully roll your rolling pin over the top several times.
