6-spices pumpkin one pot

When it is getting colder outside, it is time for warming one pot dishes again. I love the simplicity of making one pot dishes. They don’t take a lot of time to make and as the name suggests you only need one pot to make them. This recipe is also great to make a bigger batch of as part of your meal prep. Combined with a protein of choice you get an easy and delicious dish that will surprise your taste buds.

I love experimenting with spices to create new combinations. This 6-spices meal is great for your immune system due to turmeric, chili and ginger, supports digestion due to cumin and stabalizes blood sugar thanks to a dash of cinnamon.

6-spices pumpkin one pot

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 person
Calories 427 kcal

Ingredients

  • 150 g carrots/Karotten about 2 medium ones/ca. 2
  • 250 g butternut pumpkin/Butternusskürbis
  • 200 g zuchini/Zuchini half a bigger one/die Hälfte einer großen
  • 200 g eggplant/Aubergine
  • 150 g fennel/Fenchel a small fennel/ein kleinerer Fenchel
  • 100 g mushrooms/Champignons
  • 400 g canned cherry tomatoes/Kirschtomaten aus der Dose 1 can/1 Dose
  • turmeric/Kurkuma
  • cumin/Kreuzkümmel
  • cardamom/Kardamom
  • chili/Chili
  • freshly grated ginger/frisch geriebener Ingwer
  • cinnamon/Zimt
  • 5 g coconut oil/Kokosöl 1 teaspoon/1 TL

Instructions

  1. Cut up veggies into small cubes/pieces./Das Gemüse klein würfeln.

  2. Roast spices with coconut oil in a pan before adding veggies and frying them. /Die Gewürze mit Kokosöl in einer Pfanne erhitzen und kurz rösten und dann das Gemüse dazugeben und kurz braten.

  3. Add a bit water and cook veggies until ready./Mit etwas Wasser ablöschen und das Gemüse weich kochen lassen.

  4. Add canned tomatoes, salt and pepper and let simmer until warm./Die Tomaten, Salz und Pfeffer dazugeben und köcheln lassen bis es warm ist.

Recipe Notes

Nutritional information/Nährwerte: 427 calories 59g c I 21,7g p I 9,1g f

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