Pumpkin & okra ragout with rice

Total time 50 mins

20 mins preparation time

30 mins cooking time

Any type of pumpkin works for this dish, but if you don’t have okra, artichokes in oil make a great substitute. Kikkoman Gluten free Soy Sauce intensifies the balanced flavours, and pairing it with rice ensures a nourishing, filling meal.

Ingredients

10 portion(s)

For the rice:

500 g

basmati rice

For the ragout:

400 g

okra pods (can be frozen)

400 g

onion, chopped

12 g

garlic cloves, chopped

60 g

ginger, chopped

50 ml

rapeseed oil

2 kg

butternut squash, diced (3 x 3 cm)

500 g

tinned chickpeas, drained

120 g

tomato purée

40 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

800 ml

coconut milk

60 ml

lime juice

2 g

salt, to taste

2 g

freshly ground black pepper

6 g

ground cumin seeds

10 g

harissa or curry powder

For garnishing:

3 g

coriander leaves (optional)

Allergens:

6. Soy and soy-based products

Total weight per portion:

400 g

Weight per ingredient:

300 g ragout
ca. 100 g rice

Preparation

Step 1

Cook the rice according to the packet instructions.

Step 2

Wash the okra pods and blanch them in boiling water for about 1 minute, then cool in ice water.

Step 3

Blend the onion, garlic and ginger into a purée.

Step 4

Heat the oil in a large saucepan and fry the onion-garlic paste for 2 minutes.

Step 5

Add the diced pumpkin, chickpeas, tomato purée and Kikkoman Gluten free Soy Sauce to the same pan. Fry everything together for about 5 minutes. Add the coconut milk, lime juice, pepper and cumin. Season with the harissa and simmer covered for about 15 minutes. Add the okra towards the end and simmer for a further 2–3 minutes.

Step 6

Serve with the rice and garnish with the coriander leaves.

Tip:

You can also serve this dish with different types of rice, pita bread, or as a filling for tortillas.

Recipe-ID: F1087

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