Hokkaido Pepper Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g Hokkaido squash (se), hollowed out, weihed
- 200 g bell pepper (s) or pointed bell pepper, red
- Use 1 bunch spring onion (s), also use the green
- 1 tablespoon oil or ghee or butter
- 1 piece (s) ginger
- 200 ml coconut milk, creamy
- 1 teaspoon curry
- 0.5 teaspoon ½ cumin
- 1 pinch (s) cayenne pepper, possibly more
- possibly salt
Print Recipe
Pin Recipe Instructions
- Cut the Hokkaido into bite-sized pieces. Cut the peppers into small cubes.
- Cut the leek into rings and grate or finely dice the ginger.
- Heat the fat in a saucepan and fry the pumpkin while stirring. Add the leek and ginger. Reduce temperature significantly. Deglaze with the coconut milk and continue to stir vigorously. Stir in the pepper cubes.
- Add all the spices and cook with the lid closed to the desired firmness.
- If you like, you can add salt.
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