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Hokkaido pepper pot

updated

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Ingredients for 2 servings:

  • 500 g Hokkaido pumpkin(s), hollowed out and weighed
  • 200 g bell pepper(s) or pointed peppers, red
  • 1 bunch of spring onions, use the green part too
  • 1 tbsp oil or ghee or butter
  • 1 piece(s) ginger
  • 200 ml coconut milk, creamy
  • 1 tsp curry
  • ½ tsp cumin
  • 1 pinch(s) of cayenne pepper, possibly more
  • possibly salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

alkaline, vegan, GAT-compliant

Cut the Hokkaido squash into bite-sized pieces. Dice the bell peppers accordingly. Slice the leek into rings and grate or finely dice the ginger. Heat the oil in a saucepan and stir-fry the pumpkin. Add the leek and ginger. Reduce the heat considerably. Deglaze with the coconut milk and continue stirring vigorously. Stir in the bell peppers. Add all the spices and cook with the lid closed until tender. Add more salt, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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