Baked pumpkin curry

Ingredients for 3 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 1 pointed pepper, red
• 1 can chickpeas, approx. 425 ml
• 1 onion(s), red
• 100 g chard
• 6 tbsp olive oil
• ½ tsp sea salt as needed
• ½ tsp pepper, green, ground
• 1 tsp curry powder
• 1 tsp chili flakes, Korean
• 1 tbsp black sesame seeds
• 4 sprigs of parsley
• 1 can coconut milk, approx. 400 ml
• 1 piece(s) of tofu, approx. 250 g
• 160 g basmati rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Preheat the oven to 180°C (top/bottom heat). Halve the Hokkaido squash, scrape out the seeds, and cut the pumpkin into wedges. Cut the bell pepper into strips. Wash the chard and also cut it into strips. Peel the onions and slice them into rings. Strain the chickpeas through a sieve and let them drain. Cook the rice according to the package instructions and keep warm. Mix the olive oil, salt, pepper, chili flakes, and sesame seeds. Spread the vegetables and oil mixture in an ovenproof dish and bake in the oven for 30 minutes. Dice the tofu and fry in a pan. Wash and chop the parsley, setting it aside until ready to serve. Heat the coconut milk and curry powder in a saucepan. Season the mixture with salt and pepper and pour over the vegetables 3 minutes before the end of the cooking time. Season the curry to taste. Arrange the rice, tofu, and curry on plates and serve garnished with the parsley. https://www.vegan-cooking-with-thalija.de/archive/929