- Cook Time: 30 minutes
- Serving: For 3 people
Nutrition facts (per portion)
- Calories: 330
- Carbohydrate Content: 24g
- Fat Content: 17g
- Protein Content: 8g
Curry Pumpkin
Ingredients
- Hokkaido pumpkin - 700g
- Onions - 2
- Pumpkin seeds - 20g
- Pumpkin seed oil - 2-3 tbsp
- white wine - 50ml (dry)
- Salt - a pinch
- Pepper - a pinch
- Chili powder - a pinch
- Cumin - 1 tsp
- Turmeric - 2 tsp
- Ginger powder - 1/2 tsp
- Nutmeg - a pinch
- Alternative Ingredients:
- Olive oil - 2-3 tbsp
- Vegetable stock - 50ml
Instructions
- Peel the pumpkin and cut it into dices. Peel the onions and chop them.
- Heat some pumpkin oil or olive oil in a pan. Add the onions and the pumpkin and fry them for about 10 minutes while stirring constantly.
- Once the pumpkin is done but still firm, add the wine (or vegetable broth) and let everything cool down.
- Throw the pumpkin seeds into a pan and roast them on low temperature. Season the pumpkin with chili, salt, pepper, turmeric, ginger, cumin and nutmeg. Mix well.
- Serve and garnish with some roasted pumpkin seeds.
Tip: The Curry Pumpkin goes really well with sweet potatoes and peaches!