Potato curry

Finely chop the onion and mince the garlic. Peel the ginger and chop finely

Then cut the pumpkin and paprika into cubes. Cut cherry tomatoes in half. Peel the potatoes and cut into cubes the same size.

Heat the olive oil in a frying pan over medium heat. Saute the onion, garlic and ginger for approx. 1-2 min

Then add diced potatoes, the pumpkin and red pepper. Add tomato paste, curry powder and curry paste. Season with salt and pepper. Continue for 3-5 min additional skipping.

Add the coconut milk to the pan and stir well. Bring to the boil, then reduce heat and simmer leave for approx. 10-15 min. Chop the mint and basil

While cooking the peas

Add the chestnuts, cherry tomatoes, and peas to the pan. Stir well. Add the lemon juice. Slowly add the mint and basil

For the rice: Boil 2 cups of water per cup of rice. In a pan with oil, put the rice and stir a few mins. Once boiled water put into the pot with the rice and add salt to taste. Cover and leave over low heat, about a toaster, for 15-20 mins. Once ready, remove from fire

Serve with rice.