Pumpkin rendang bowl with rice
Pumpkin rendang bowl with rice
818kcal Per person
20g Protein
80g Carbs
46g Fat
11g Fiber
Ingredients
- 1 slice ginger
- 1 tablespoon olive oil (15 ml)
- 1 cup pumpkin (frozen) (237 g)
- 1 teaspoon turmeric (2 g)
- 1 pinch cinnamon (1 g)
- 1 pinch chili powder (1 g)
- 3 fluid ounces coconut milk (90 ml)
- 1 ½ tablespoon soy sauce (23 ml)
- 1 teaspoon honey (7 g)
- 3 ounces brown rice (84 g)
- 1 ounce pumpkin seeds (28 g)
- ¼ cucumber
- 1 handful arugula (30 g)
Preparing this recipe
- Grate the ginger.
- Heat the oil in a pan over medium heat and cook the pumpkin cubes for 8-10 minutes. Add the ginger, turmeric, cinnamon and chili powder and stir for 1-2 minutes. Add the coconut milk and soy sauce and bring to a boil.
- Lower the heat and let the pumpkin simmer for 6-8 minutes with the lid on, until it is soft and the sauce has thickened. Stir in the honey at the end. Add a little water if needed.
- Cook the rice according to the package instructions, let it cool slightly and spoon it as a base into a bowl.
- Toast the pumpkin seeds. Slice the cucumber into thin rounds and place it next to the rice along with the arugula in the bowl.
- Spoon the pumpkin rendang into the bowl, next to the arugula and cucumber. Sprinkle the pumpkin seeds over the bowl.
Tip van FitChef
1. Stir some fresh lime juice into the pumpkin rendang.
2. Garnish with fresh coriander.
