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Curry-spiced Pumpkin with Coconut-Spinach cream

Pumpkin baked in a Thai-curry inspired marinade and served on a delicious coconut-spinach cream, gives these vegetables an unexpected, different turn.
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Vorbereitungszeit 15 Minuten
Zubereitungszeit 20 Minuten
Portionen: 2
Gericht: Main Course
Küche: Own Creation
Ingredients Equipment Method

Zutaten
  

  • 1 hakkaido pumpkin (800-900g)
  • 2 tablespoons Thai curry paste red
  • 1 lime
  • 4 tablespoons vegan fish sauce
  • 3 tablespoons cooking oil
  • 1 tablespoon palm sugar
  • 250 g tempeh
  • 1 tablespoon garlic
  • 1 tablespoon corn starch
  • 300 g frozen spinach defrosted
  • 100 g coconut milk
  • 1 garlic clove
  • 1 teaspoon ginger
  • Salt
  • Black Pepper

Kochutensilien

  • 1 blender

Method
 

Baked pumpkin
  1. Preheat your oven to 180°C. In the meantime, combine curry paste, 2 tablespoons vegan fish sauce, 2 tablespoons cooking oil, juice of half a lime and palm sugar in a bowl. Remove and reserve pumpkin seeds and slice the rest
  2. .Mix the slices and marinade, and spread on a baking tray. Optionally, add some more salt and bake in the oven for 15.25 minutes depending on the slice-thickness (until the slices are tender). Flip them half-way through
Make crumbled tempeh
  1. Crumble the tempeh into the bowl with the left-over marinade and add remaining oil, granulated garlic, corn starch and mix. Season with salt & black pepper to taste and air fry it until crispy (20 minutes at 180°C)
Coconut-Spinach cream
  1. In a bowl, add coconut milk, spinach, remaining vegan fish sauce and lime juice, garlic clove, ginger and blend until smooth. Add salt and black pepper to adjust the seasoning.
Serving
  1. Add the cream to a plate, layer the pumpkin on top and add tempeh crumbles.