Pumpkin filled with indian rice

Preheat the oven to 220 ° C.

Cut the tomatoes into cubes.

Finely chop the garlic and the red pepper.

Grate the ginger root and make the broccoli florets extra small.

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.

Scoop the rice through and cook until the grains shine.

Stir in the tomatoes and broccoli and add a fourth stock.

Let this boil for 5 minutes.

Meanwhile, halve the pumpkin and scoop out the kernels and threads.

Rub the outside of the pumpkin halves with oil and place them in a low ovenproof dish.

Spoon the rice mixture with moisture into the cavities of the pumpkin halves.

Pour the remaining stock at the bottom of the dish.

Fry the pumpkin in the oven for 30-40 minutes.

Tasty with a fresh cucumber salad.