Jackfruit Pumpkin Pepper Ragout

For the jackfruit-pumpkin-pepper ragout, first drain the canned jackfruit pieces through a sieve, rinse well with cold water, drain and place on a piece of kitchen paper to dry. Spread the oil in a pan with a brush and slowly fry the fruit pieces in it on both sides over medium heat. Pour in the vegetable broth and let the pulp sit, covered, for 30 minutes.

In the meantime, wash the peppers, cut them into quarters, remove the stem and the white inner skins with the seeds, peel the quarters with a peeler and cut them into cubes of about 2 centimeters. Cut the pumpkin in half, peel, remove the seeds with a Löffel and cut the pumpkinfleisch also into cubes of about 2 centimeters. Peel the garlic and cut into thin slices. Add the pumpkin, bell bell pepper, garlic and ginger to the jackfruit and let the whole thing steep for another 15 minutes, covered.

Drain the vegetables in a colander, reserving the liquid. Puree one-third of the vegetables with the ginger slices, about 150 milliliters of the liquid caught, both paprika powders, coriander greens and savory in a blender or with a hand blender to a creamy sauce. Add a little more broth, depending on the desired consistency. Blend in the Pflanzenmargarine and season the sauce with chili salt.

Return the sauce and vegetables to the pan, mix everything well and serve the jackfruit-pumpkin-pepper ragout n

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