This vegan dish is delicious. It has roasted pumpkin and a tangy chili yogurt and coriander sauce.
Ingredients: 1 small pumpkin, peeled and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup vegan yogurt. 1 tablespoon finely chopped coriander. 1 red chili, finely chopped. 1 tablespoon lemon juice.
Instructions: Start by heating the oven up to 400F 200C. Coat the pumpkin cubes all over with olive oil, salt, and pepper in a bowl. Place the pumpkin cubes in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until soft and slightly caramelized. To make the sauce, put the vegan yogurt, chopped coriander, chili, and lemon juice in a small bowl and mix them together. Take it out of the oven and let it cool down a bit when it's done. Put the roasted pumpkin on a plate and drizzle the chili yogurt and coriander sauce over it. Have fun!
Prep Time: 10 minutes
Cook Time: 30 minutes
natalie sandifer
