Pumpkin Cream with BUMI Asian Tempeh

SERVES 2

COOK TIME: 25-30 min

INGREDIENTS

Pumpkin cream:

1 pumpkin diced

3 red bell peppers,

cut into medium pieces

1 garlic clove, minced

3cm ginger, grated

600 ml water

½ lime

3 tbsp soy sauce

½ tsp cumin

1 tbsp oil of choice

Cooked white rice:

½ cup rice

1 cup water

Pinch of salt

Topping:

4 tbsp shredded dried coconut

Sambal oelek

Kimchi

1 Pack (175g) BUMI Asian tempeh

METHOD

1. In a large pot heat the oil and once hot, add the vegetables: diced pumpkin, peppers, minced garlic, half of the ginger and pinch of salt. Fry for 3 minutes, add water and let it simmer (covered) for 17- 20 minutes over medium heat until very soft.

2. Meanwhile, to prepare the rice: add the rice and water to a medium pot and bring to a boil. Once boiling, lower heat to a simmer and cover. Simmer until water is completely absorbed and the rice is tender – about 15-25 minutes.

3. In a dry hot pan, toast the shredded coconut until golden, stirring frequently and taking caution not to let the coconut burn.

4. Add remaining ginger, soy sauce, freshly squeezed lime juice and cumin to the pumpkin.

5. Use the pan from the toasted shredded coconut, add a little oil, and place on medium heat, once pan is preheated add the BUMI tempeh. The tempeh is done when it is fragrant and slightly golden but not burnt.

6. Transfer the vegetables to a food processor and blend until smooth.

7. Serve with rice, tempeh and toasted coconut.

8. If you want more spice, you could always add some sambal and a tiny bit of kimchi on top.

Enjoy!