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.
