1 tbsp extra virgin olive oil
1 large onion, roughly chopped
3 garlic cloves, chopped
500g pumpkin, peeled, seeded and cubed
800g baking potatoes, peeled and cubed
1 cooking apple, peeled, cored and diced
2 tsp mild curry powder
2 tbsp fresh turmeric, microplaned
2.5cm fresh root ginger, microplaned
2 bay leaves
500ml plant-based beef stock
In a medium saucepan sauté onion and garlic for 2-3 minutes. Add pumpkin, potatoes and apple.
Stir in the curry powder, turmeric, ginger and bay leaves. Add 500ml stock and raisins.
Bring to the boil and then turn down to simmer for 45 minutes or until fragrant and vegetables are cooked through.
Serve with steamed rice and sour cream.