Pumpkin and potatoes from the tin with green masala herb sauce and lemon yoghurt
M er, for such a dish you could easily become a vegetarian! Ok, ok, I also like meat from time to time. But pumpkin and potatoes from the tin with green masala herb sauce and lemon yoghurt bring so much taste and color to the plate - because you're just so suddenly desireless happy. The warm velvety pumpkin with roasted aromas, the salty wrinkled potatoes, a spicy herbal sauce and refreshing, creamy yoghurt with a hint of lemon plus crisp, nutty pine nuts ... the combination is stunning! And also easy-peasy without much cooking experience. Promise!
Serve the vegetarian dish as a hot dinner, lukewarm at brunch or buffet, or take it to the office for lunch. On one thing you must be absolutely sure: that pretty soon it is pretty much all. Here at the nuclear family front there were (of course) also a bit shy looks. The man and the child initially found the combination a bit questionable. But after the first haps had disappeared, the rest of the plate was quickly empty. Including bullying around the last potato.
Another clue to the spiciness of the sauce: Just take a look for yourself how spicy you would like the green masala herb sauce. Personally, I like it a lot. But because the teenage kid is on the milder side, I just mixed a small dose of jalapeno (see recipe below) into the sauce. When toddlers eat, just add the lemon yogurt to a portion of the pumpkin and leave the herbal sauce and line kernels on the spot - they'll love it.
Have it tasty ღ
The recipe for pumpkin and potatoes from the tin with green masala-herb sauce and lemon yoghurt
16 very small potatoes (triplets)
1 hokkaido squash, about 1 kg
2 tablespoons olive oil
Salt & Pepper
150g greek yogurt (10% fat)
1 untreated lemon, peeled rind squeezing
juice and squeezing 1 garlic clove
1 large handful of smooth parsley
1 large handful of fresh coriander
2 garlic cloves, roughly chopped
1 tsp Garam masala (Indian Spice mix)
3 tablespoons olive oil
1 green chili pepper or 1-2 teaspoons jalapenos according to this recipe)
1 pinch of salt
30 g pine nuts
Preheat the oven to 200 degrees upper/lower heat.
The potatoes in Cover a saucepan with salted water, bring to a boil and cook for 10 minutes. Bite off and allow to evaporate.
Meanwhile, wash the pumpkin, cut off the ends and halve the ball. Use a tablespoon to scrape out the hay and seeds and discard. Cut the pumpkin lengthwise into wedges/pointed columns.
Place the pumpkin on a baking tray, drizzle with olive oil and season generously with salt and pepper. Shift hands until the pumpkin is completely covered. Bake in the oven for 20 minutes. Then add the potatoes to the baking tin and bake for another 10 minutes until the pumpkin is soft and partially browned.
In the meantime, mix the Greek yoghurt with half of the lemon zest, crushed garlic and a pinch of salt , Set aside.
For the herb sauce, add the parsley, coriander, garlic, garam masala, olive oil, chile pepper or jalapenos with the rest of the lemon peel and 2 tablespoons lemon juice and a pinch of salt in a blender.Spread the lemon yoghurt and the herb sauce in blobs and sprinkle with the roasted cores.
Serve warm, lukewarm or cold.