400 g pumpkin
1 teaspoon fresh ginger, cut
1/2 teaspoon turmeric
1/2 teaspoon curry
1/2 teaspoon cinnamon
1 natural yoghurt
Olive oil (*)
Peel and dice the pumpkin.
Heat the olive oil, fry the chopped onion. When they are glassy, add the spices, stir, and heat everything briefly. Then turn off the heat and add the yoghurt, mix well and add the pumpkin cubes.
Let a whole draw at least 6 hours.
Then we put everything in a casserole dish.
Heat the oven to about 200 degrees and insert the mold.
After about 30 minutes, the pumpkin should be soft. Taste and serve.
(*) This recipe is suitable for the days after fasting, but you should not use oil, especially on the first build up day. On the second build up day you can use it, but only little.