John Myers
Ingredients for 4 servings:
- 1 Hokkaido pumpkin (se), approx. 1kg
- 2 eggplants, approx. 800g
- 8 tomatoes, approx. 600g
- 2 shallots
- 1 garlic clove(s)
- 4 tsp olive oil
- 4 tbsp pumpkin seeds
- Sea salt
- curry powder
- Pepper from the mill
- 8 sprigs of thyme
- 400 ml vegetable stock
- e.g. soy yogurt (yogurt alternative), optional
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
vegan
First, wash, deseed, and dice the pumpkin. Then, wash and dice the eggplant. Peel and finely chop the shallots, peel and finely press the garlic. Wash the tomatoes, cut out the stem ends in wedges, and quarter the tomatoes. Heat the olive oil in a saucepan. Sauté the shallot, garlic, pumpkin, and eggplant cubes for about 2 minutes. Season with sea salt, fresh pepper, and curry powder. Then add the vegetable stock and the quartered tomatoes. Wash the thyme and shake dry, pick off the leaves, and add them to the vegetables. Bring everything to a boil and simmer over medium heat for about 10 minutes. Meanwhile, toast the pumpkin seeds in a dry pan, sprinkle them over the cooked vegetables, and serve. Optional: garnish with a dollop of soy yogurt. Serve as a side dish or as a main course.
Facebook Comments