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Pumpkin filled with indian rice
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the tomatoes into cubes.
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Finely chop the garlic and the red pepper.
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Grate the ginger root and make the broccoli florets extra small.
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Heat some tablespoons of oil in a frying pan and fry the onion, garlic, red pepper, ginger root and curry powder until it smells nice.
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Scoop the rice through and cook until the grains shine.
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Stir in the tomatoes and broccoli and add a fourth stock.
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Let this boil for 5 minutes.
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Meanwhile, halve the pumpkin and scoop out the kernels and threads.
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Rub the outside of the pumpkin halves with oil and place them in a low ovenproof dish.
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Spoon the rice mixture with moisture into the cavities of the pumpkin halves.
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Pour the remaining stock at the bottom of the dish.
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Fry the pumpkin in the oven for 30-40 minutes.
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Tasty with a fresh cucumber salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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