Ingredients

• 1 Muscat Pumpkin
• ½ tsp Nivartana Ayurvedic Curry Powder
• Pinch of Nivartana Nutmeg
• ½ tsp Nivartana Pepper
• ½ tsp Nivartana Cumin
• 2 tablespoons Coconut Oil
• Salt

For the Garnish

• 200 ml Coconut Milk
• 1 tsp Nivartana Cumin
• 1 tsp Nivartana Turmeric

Preparation

1. Slice the pumpkin: Slice the Muscat pumpkin into approximately 1.5 cm thick strips.

2. Season the pumpkin: 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. Bake: Preheat the oven to 180°C (350°F) and bake the pumpkin for about 30 minutes, or until soft and slightly browned.

4. Prepare 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. Serve: Remove the baked pumpkin from the oven and pour the flavored coconut milk over the pumpkin strips.

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