With this recipe we present you a wonderful, pleasantly spicy winter dish. It tastes great, is low in calories and ready in just 15 minutes. Your oven will do the rest.
First prepare the ingredients. Then preheat the oven to 180 °C fan oven; Prepare a baking sheet lined with parchment paper.
For the pumpkin , mix 1 tbsp peanut oil , 1 tbsp tamari, ½ tbsp yacon syrup and 1 pinch vanilla in a bowl.
Then add the pumpkin slices, mix well and season with salt and pepper .
Then spread on the baking paper and bake in the oven for 15 – 20 minutes.
In the meantime, for the chard, heat a pan with 2 tbsp peanut oil and sauté the onion strips together with ½ tbsp grated ginger and grated garlic .
Then briefly sauté the chard leaves and stalks , deglaze with 100 ml vegetable stock and simmer for 5 minutes.
Season with 2 tablespoons of tamari, 1 teaspoon of curry, 1/3 teaspoon of cumin, a pinch of chili and salt and pepper , stir in 100 ml of soy cream and set the pan aside for a moment.
As soon as the squash can be removed from the oven, reheat the contents of the pan, add the prepared potato starch and bring to the boil, stirring, until the sauce has thickened slightly.
Then season with salt and pepper .
Arrange the chard on two plates; Distribute the pumpkin slices on top and serve sprinkled with 2 tablespoons sesame seeds.