John Myers
Pumpkin – Vegetable – Pan
The perfect pumpkin – vegetable – pan recipe with a picture and simple step-by-step instructions.
- 4 cups Cooked brown rice
- 1 size Cut onion
- 1 tbsp Pumpkin curry spice
- 1 liter Direct tomato juice
- 4 medium sized Fresh tomatoes
- 4 piece Pickled peperoncini
- 4 piece Rapeseed oil
- 1 piece Hokkaido pumpkin meat
- Roughly planed
- Heat the rapeseed oil in a high pan and toss the onions in it, add the pumpkin and curry spice, sweat a little, deglaze with the tomato juice.
- Add the coarsely chopped toamten and chili peppers and stir.
- The pumpkin should be washed and pitted, then slice coarse slices and place them in the tomato sauce, let them simmer for about 20 minutes.
- Finally the cooked rice is stirred underneath – you can pre-cook it – serve everything well, garnish with pumpkin seeds and just enjoy 😉 It’s pumpkin time …. Pumpkin is a very healthy vegetable
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