Contents
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Ingredients
- 1 medium Hokkaido pumpkin
- 1 kg Potatoes
- 250 g Curry Mango Tofu
- 4 praise Coarse salt
- 1 Red chilli pepper
- 5 praise Curry hot
- 5 praise Pepper
- 6 tbsp Olive oil
Instructions
- Wash the potatoes and cut into bite-sized pieces with the skin on. I did that with the pumpkin too, but it was much more exhausting. Place everything on an oiled tray, crumble the tofu over it. Now season and cut the chilli pepper into rings and sprinkle over them. I seasoned everything strongly because the pumpkin and potatoes tolerate it well. For about 35 minutes in the oven at 180 degrees. There was also leaf salad. If you have something like that, you can enjoy it.
Nutrition
Serving: 100gCalories: 884kcalCarbohydrates: 0.2gFat: 100g