Hokkaido pumpkin on garlic and ginger
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ingrediencie
1 pk hokkaido pumpkin 50 g ginger 5 cloves garlic 1 pk carrot 100 g peas 2 dl water 1 handful sunflower seeds 1 handful pumpkin seeds 1 handful walnuts 1 KL Roman cumin 1 KL coriander 1 KL fennel 1 KL garam masala pepper 1 pk chilli pepper pk salt
procedure
1. Remove the skin from the ginger and blend. 2. Wash the hokkaido and chop with the skin (without the seeds). 3. Separately, put the nuts and seeds in a blender and blend as well. 4. Fry the garam masala, coriander and Roman cumin in oil (until the spices start to pop). 5. Add the chili pepper and the blended ginger. Sauté for 2-3 minutes. 6. Add the diced hokkaido, peas and carrots. 7. cover everything with water and simmer until tender. 8. Stir in the blended nut/seed mixture at the very end 9. Season with salt and serve either as a separate dish or as a side dish. Enjoy!
