Peel the pumpkin, cut it into cubes. Finely chop the garlic and onion.
Heat the oil and butter in a large saucepan. Saute the onion until transparent. Add the chopped garlic and pumpkin, sauté for 3 minutes, then add the seasoning. Sprinkle with the turmeric, cumin and paprika. Now, deglaze with broth and cook covered for 10-15 minutes over medium heat.
Meanwhile, peel the beans, cut in half and blanch in boiling salted water for 6 minutes. Then drain the liquids and pat the beans dry. Add the beans to the pumpkin and cook for 2-3 minutes more. Season the vegetables with lemon juice, pepper and salt.
Pumpkin with green beans go well with crunchy couscous and pumpkin seeds: let 5.29 oz. of couscous swell in 10.58 fl. oz. of hot broth according to package instructions. Fry 4 tablespoons of the pumpkin seeds, coarsely chop and mix with the couscous.
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