Pumpkin Curry a la Plachutta

For those of you who have never heard of the Austrian 'king of Tafelspitz' Plachutta: This man is not only famous for, well, Tafelspitz (boiled beef with various side dishes, an integral part of Austrian cuisine) but also author of several cookbooks. I refer to them for all the classic Austrian dishes, like Rindsrouladen, Schweinebraten and so forth. But leafing through the book I found this interesting type of ' Pumpkin Curry' which may even be paired with Tafelspitz, if you dare, but is a perfect vegetarian main course if you serve it with chestnuts and/or walnuts to polish up the protein balance. If there is one thing missing here, is that my camera does not love it....so sorry about the photo. Okay, here is the recipe:

1 onion, peeled and chopped into little squares
3 pieces of garlic, peeled and chopped
800 g pumpkin (peeled, shredded)
3 apples, peeld and chopped into little pieces
100 g dried prunes, chopped into halves
150 g peeled tomatoes
100 ml olive oil
100 g walnuts
2 tablespoons of honey
250 ml apple juice
salt, pepper, curry powder
fresh ginger (peeled and chopped into tiny pieces)

Heat oil in a large pan or casserole and roast onions lightly. Add the garlic and stirr, then add  pumpkin, prunes, nuts and honey.
Add some curry powder and apple juice, cook pumpkin until tender. Then add the tomatoes and ginger and season to taste with salt and pepper, tomatoes and ginger.

Mahlzeit!