Ingredients:
- 1 Muscat Pumpkin
- ½ Nivartana Ayurvedic Curry Powder
- Pinch of Nivartana Nutmeg
- ½ Nivartana Pepper
- ½ Nivartana Cumin
- 2 tablespoons Coconut Oil
- Salt
For the Garnish:
- 200 ml Coconut Milk
- 1 tsp Nivartana Cumin
- 1 tsp Nivartana Turmeric
Instructions:
1. Slice the Muscat pumpkin into approximately 1.5 cm thick strips.
2. Place the pumpkin strips on a baking sheet. Mix the spices (Curry Powder, Nutmeg, Pepper, Cumin) with the coconut oil and evenly distribute them over the pumpkin strips.
3. Preheat the oven to 180°C (350°F) and bake the pumpkin for about 30 minutes, or until it is soft and slightly browned.
4. For the garnish: Heat the coconut milk in a small pot. Add the cumin and turmeric, and simmer for about 2 minutes on low heat.
5. Remove the baked pumpkin from the oven and pour the flavored coconut milk over the pumpkin strips.
Gratinated Pumpkin