INGREDIENTS
Amount | kgCO2e | |
Pumpkin, cut into cubes | 50 gms | 0.007 |
Olive oil | 2 tbsp | 0.1197 |
| Ground cumin | 1 tsp | 0.008 |
Salt and pepper, to taste | ||
| Coconut milk | 200 ml | 0.24 |
Sesame oil | 1 tbsp | 0.063 |
| Kaffir lime leaves | ||
Grated ginger/galangal | 1 tsp | 0.002 |
| Dry red chillies | 2 | 0.0224 |
Coriander, chopped | 2 sprigs | 0.002 |
| Vgetable stock water | 100 ml | |
Pumpkin seeds to garnish (optional) | 1 tsp | |
| Walnuts | 20 gms | 0.0152 |
Salted butter | 2 tbsp | 0.0351 |
A pinch of chilli flakes | ||
| Maple syrup or honey | 1/2 tsp | 0.0025 |
| Parsley, chopped | 2 sprigs | 0.00075 |
Method
- Heat oven to 180 degrees celsius. In a bowl, coat pumpkin cubes with olive oil, ground cumin, salt and pepper.
- Roast for 30-40 minutes or until pumpkin softens. Once done, puree pumpkins and set aside.
- In a blender or mortar and pestle, combine walnuts, maple syrup, and butter until smoothly blended. Mix in chili flakes and parsley and set aside.
- In a non-stick soup pan/deep vessel, heat sesame oil and add red chillies, ginger/galangal and stir fry for 2 minutes on a medium flame. Add pumpkin puree, coconut milk, vegetable stock water and kaffir lime leaves and simmer for 10-15 minutes.
- Adjust flavor and season with salt and pepper if needed. Top with walnut butter and chopped coriander and serve hot.
This recipe is about 90% less carbon intensive than the average meal. Saving approximately 2.7 kgCO2e per serving.
That is the equivalent of charging your smartphone 329 times.
