Wash and peel the vegetables then dice into small, regular-shaped cubes.
Take a large pan and sweat the vegetables for 4 minutes in the pumpkin oil over a low heat along with the curry powder, turmeric and pepper, stirring continually.
Next cover the vegetables with salted water, bring the water to the boil and cook the vegetables for 20 minutes.
Halfway through, add the coconut milk.
Then remove the pan from the heat and purée the vegetables using a blender. If necessary add some water to get just the right consistency.
Preheat your oven to 180°C and roast the pumpkin seeds, without any fat, for 5 minutes.
Finally, to make your meal complete, add the pumpkin seeds and coriander leaves to your curry and adjust the seasoning to taste.
NATURE ELEMENTS TIP : This creamy curry makes an ideal snack, especially when accompanied by breadsticks. You can use a glass bottle to store it and take it with you – to work, on a picnic… there are so many occasions when you can enjoy ti.