Oven Pumpkins with Red Rice

Oven Pumpkins with Red Rice

We can´t get enough of pumpkins. There are always new ideas and so many ways of preparing all the different kinds of pumpkins. This recipe creates a meal that you can eat with all your senses. The colors to see and the smell of the oven pumpkin with all it´s herbs is amazing.


gluten free meat lactose free

Ingredients (Pumpkin)
1 block Tofu, diced
1 kg Kabocha (Japanese) pumpkin, sliced like a melon
3 red Thai chilis, chopped
Juice of one lime
1 tbs garam masala
1 tbs tumeric
1 tbs strong curry powder
1 stalk lemongrass, cut in 3 cm slices
Fresh coriander leaves

Ingredients (Sauce)
300 ml soy yogurt
50 ml coconut milk
1 stalk lemongrass, just the white part, chopped
1 bunch mit leaves, chopped
Juice of one lime

Mix all ingredients for the sauce and set aside. Preheat oven on 200 degrees. Mix herbs and cover the pumpkin slices. Add peanut oil, chilis and lemongrass. Bake in oven for 20 minutes.

Turn the slices and cover with lime juice. Bake until crispy brown.

Meanwhile fry the tofu slices until crispy and brown. Serve on red rice with fried tofu and sauce.

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