Skewers with Pumpkin and Tempeh

Ingredients

• 600 g pumpkin flesh (Hokkaido)
• 400 g tempeh
• 40 g raw shelled peanuts
• 1 small red chili pepper
• 5 tbsp peanut butter
• 300 g Soy yogurt
• 2 tsp lemon juice
• 5 tbsp sesame oil
• pepper (ground)

Instructions

1. 1.

   If desired, deseed the pumpkin flesh and cut into large cubes. Cut the tempeh into cubes of roughly the same size. Thread pumpkin and tempeh alternately onto skewers.

2. 2.

   Chop the peanuts, wash the chilies, halve them, seed them, and chop. Mix peanuts, chili, peanut butter, and soy yogurt into a dip. Season with salt and lemon juice.

3. 3.

   Heat sesame oil in a large pan and grill the skewers for about 15 minutes on all sides until the pumpkin pieces are lightly charred. Season with salt and pepper. Serve the skewers with the dip. Basmati rice pairs well.