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Oven-baked vegetables with pumpkin and coconut dip

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Ingredients for 3 servings:

  • 1 small Hokkaido pumpkin (se) (approx. 800 g)
  • 1 can peas, fine (approx. 300 g)
  • 3 zucchinis
  • 3 garlic cloves
  • 300 ml coconut milk
  • 1 piece(s) turmeric root, fresh, approx. 3 cm
  • 5 tbsp olive oil
  • 100 ml water
  • ½ tsp salt
  • ½ tsp sweet paprika powder
  • ½ tsp rosemary, ground
  • some pepper
  • some coriander powder
  • a little curry powder

Instructions

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

vegan

Preheat oven to approximately 200-220 degrees Celsius (top/bottom heat) (depending on how well your oven heats). Wash the zucchini and cut into cubes (approx. 2 x 2 cm). Deseed the pumpkin and also cut into cubes (I peel it, but you can also use it with the skin on). Drain and wash the peas (I do this with all canned items). Peel the garlic and only halve the cloves. Peel the turmeric root. Place the zucchini and peas in a prepared baking dish with 1/3 of the pumpkin cubes. Add 5 tablespoons of olive oil, salt, pepper, paprika, rosemary, curry powder, and coriander powder and mix everything well. Then add the water and cook in a hot oven on the middle rack for approximately 25-30 minutes. Meanwhile, place the remaining pumpkin pieces in a pot along with the coconut milk and the piece of turmeric and bring to a boil briefly. Then reduce the heat to low and cook for approximately 20 minutes. Puree thoroughly with a hand blender and season with salt and a little pepper. The sauce should intentionally be relatively thick to creamy so that the vegetables can be dipped or simply mixed into it. Tip: If you prefer it more liquid, you can add a little boiled water to taste and season with salt if necessary (boiled so that the sauce doesn’t get cold or need to be reheated). Serve the oven-baked vegetables with the sauce. The sweet flavor of the pumpkin goes very well with the equally slightly sweet peas. Tip: You can of course also use this as a side dish for a salmon dish, for example (the color would go very well together) or eat it just as it is, as it is very filling thanks to the rich coconut milk.

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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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