Peel the sweet potatoes and cut into 1x1 cm cubes.
Peel the squash, cut in half and scoop out the seeds with a spoon. Dice about the size of the sweet potatoes.
Wash the peppers, halve, deseed, remove the membrane and cut into bite-sized pieces.
Peel and finely grate the ginger.
Heat the coconut oil in a wide saucepan. Sweat the mustard seeds until they start to crack. Now add the grated ginger, black cumin and the remaining spices and sweat a little so that they release their flavors..
Reduce the heat and sauté the peppers for 2-3 minutes.
Add the cucumber cubes and sauté for another 3 minutes. Now add the sweet potatoes and simmer gently for about 15 minutes.
Then add coconut milk and mango chutney, let everything boil up again briefly and then taste the braised cucumber curry with salt.