Bring about 2 litres of water to boil and boil the spring potatos for about 15 minutes. Meanwhile roughly chop onion, ginger, garlic and chili. Put them together with honey, spices and soy sauce in a blender, mix it until you have a nice, thick currypaste.
Roast the currypaste in a pot on medium heat until golden brown, then add coconutmilk. Stir well, put a lid on the pot and let simmer for 30 minutes.
While the curry is simmering, put the rice in another pot, add 4 cups of water, lid on top and cook for about 20 minutes on medium heat.Chop all fruits and vegetables into bite-sized pieces. Cut all the spring potatoes in halfs.
Roast the onions for about 10 minutes on medium heat until they turned golden glassy. Now turn up the heat and roast for another 2 minutes until the edges turn crispy brown. Take a big bowl, throw the onions in and put aside. Now roast the potato halfs until crispy and golden brown. Add them to the bowl.
Roast all vegetables and fruits seperatly with a tablespoon of olive oil on high heat and add them to the bowl. The timing rule is pretty simple…as soon as the pieces turn golden brown on the edges, they're perfect. Chop coriander and mint, add together with pumpkin seeds and the currysauce to the bowl an gently mix.
Wash the bananaleafs, put a portion of rice on each one, and a decent amount of the curry on top. Fold three corners of the leaf to the middle and fix with a toothpick. Finished!