preparation time: 20 minutes
ingredients (for two servings):
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1 tbs rape oil
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1 tbs soy sauce
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pinch of salt, pepper, chili
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250 gram mushrooms, washed
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500 gram pumpkin, washed and sliced
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1 leek, washed and sliced
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1 onion, peeled and chopped
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300 gram tomato purée
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1 tsp curry
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1 tsp fresh chopped ginger
optional topping: pumpkin seeds
preparation:
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Mix rape oil, soy sauce, salt, pepper and chili.
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Use a brush to spread out half of the mixture on the mushrooms and use the rest to mix with the pumpkin and leek slices.
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Bake mushrooms, pumpkin and leek in the oven for 15 minutes at 200 degrees (400 F°).
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Mix onion, tomato purée, curry and ginger in a bowl.
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Remove the oven baked veggies, spread out the mushrooms on two plates and top them with the tomato sauce, pumpkin and leek.
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Sprinkle some pumpkin seeds on top. (First, you can roast them in a pan without oil if you like.)