Prep Time: 20 minutes
Cook Time: 30 minutes
25 oz pumpkin, cubed
½ lemon, peeled and cubed
2 onions, peeled and chopped
7-8 oz vegan cheese, grated
1 tablespoon of ginger, minced
1 small jalapeno pepper, chopped
5 tablespoons sunflower oil
4 garlic cloves, minced
1 pack of rendang curry paste
½ a cup of water
How to Prepare:
In a bowl, combine the onions, jalapeno pepper, garlic, ginger and rendang curry paste.
Toss the pumpkin in the spices and vegetables.
Then set the pumpkin aside to marinate it for at least few hours unrefrigerated at room temperature or place in the fridge overnight.
Set your Instant Pot to sauté mode and add in the sunflower oil.
Allow the oil to heat up and add in the pumpkin and all the remaining ingredients (except the cheese).
Pour the water and close the lid to cook on a MEDIUM pressure for about 30 minutes.
Open the lid and spoon the pumpkin into the plates or bowls. Dollop each plate with some vegan cheese. Serve the spicy pumpkin with the beer and vegetables salad.
Nutrition (Per Serving): Calories: 126; Fat: 28g; Carbohydrates: 109g; Protein: 18g