Thai Pumpkin Recipe
484 g CO2 (-70%1)
If you fancy preparing a special and slightly more elaborate meal that is also climatefriendly, this is the recipe for you! A pumpkin recipe inspired by Thai cuisine which combines three different dishes harmonising with each other: The star and name bearer of this delicious meal is the pumpkin roasted in the oven with racy red curry paste and crisp pumpkin seeds. Complemented by a refreshing white cabbage salad seasoned with lemon and peperoncini. Additionally, we serve white aromatic basmati rice. Coriander and lime complement these three individual dishes giving them their Thai flavour. This dish is particularly suited for a social dinner where guests can serve themselves whilst seated at the table. This way of dining is called the sharing principle.
Ingredients for 4 servings
|1.2kg||pumpkin, orange “Knirps” preferred|
|6 tbsp (90ml)||rapeseed oil|
|approx. 100g||red curry paste|
Percent Daily Value (DV)
1. Preheat the oven at 464°F.
2. Halve the pumpkin, scoop out seeds and cut into slices of 2cm. Slice onions into rings. Add to oven dish with rapeseed oil, mix well and bake for 35-40 min. in the oven.
3. Remove the outer leaves of the cabbage, grate into a bowl. Chop coriander with stems and add half. Remove seeds from peperoncini, chop and add. Season with salt and lemon juice and mix well.
4. Bring 400ml of water to the boil. Add rice and 1 tsp of salt. Remove pot from heat and leave to stand for 15 minutes.
5. Roast pumpkin seeds in a non-stick frying pan without oil at medium to high heat.
6. Remove pumpkin from the oven. Season with salt, juice of one lime and add remaining coriander and pumpkin seeds. Season with curry paste to taste.
7. Cut the second lime into wedges and serve with the pumpkin, rice and cabbage salad.
- in comparison to the average conventional meal: https://eaternity.org/meals/