Ingredients for 4 servings For the pumpkin-Cabbage-Curry 800 g Hokkaido pumpkin with the peel in 1-inch cubes 400 g of Savoy cabbage – wash, remove the stem and into 2-cm strips 30 g cashew nuts – coarsely chop 1 mild red chilli – remove seeds and finely chop Liquid ingredients and spices 450 ml vegetable