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Roasted Curry Pumpkin Sandwich with Yogurt, Mint & Flax sauce

This is the first time I’m roasting pumpkin, though I’ve wanted to do it forever! Actually, I love pumpkin in sambar and vatta kozhambu and aviyal so very much that I can’t get myself to roast it and use it in something else :D. But this time, I got a small whole white pumpkin from the farmer’s market and I’ve made all of the above and still have some pumpkin left over! So, finally, I came up with this curried roasted pumpkin sandwich for my lunch this afternoon. OK, just between you and me, me looking to shed a few pounds! I’m reducing my rice consumption and trying to include lots of veggies, fruits and whole grains! So you will see some very healthy recipes from me for a while…but I don’t promise to do that, you know why!!!!

I’ve used homemade whole wheat bread for this sandwich. It is a wonderful, delicious soft bread and the recipe is from DK of Chef in You. Thank you DK, you always inspire me :). Please visit her blog for the step by step instructions and many many more wonderful recipes. And, another secret – I adore her blog, and it was ‘the blog’ that inspired me to start my own!! Many many thanks to her :).


Now coming to the sauce, I do like a generous drizzle/spread of sauces on my sandwiches, I like juicy sandwiches :). So I’ve made this very simple sauce using some yogurt, store bought mint chutney and flax seed powder, just to add more fiber (Fiber aids slow digestion of food and keeps you full for long). Trust me, you cannot taste the flax seeds at all. So this is a pretty good way of sneaking them into your family’s diet. And I really cannot talk about the goodness of flax in this post, it would become toooo long…so I shall dedicate another post to the humble flax seeds later! To increase the protein content, you could add a sliced boiled egg or any meat of your choice.

Ingredients:

Bread – 2 slices (I used homemade whole wheat bread, recipe HERE)
Olive oil – 1 tbsp
Lettuce (or any greens of your choice) – a handful
Grated Cheese – just as much as you want (optional)

For roasted pumpkin:

Pumpkin (Diced) – 1 cup
Curry powder – 1 tsp (for homemade, recipe HERE)
Salt & Pepper – to taste
Garlic powder – 1/2 tsp (optional, but highly recommended)

For the Sauce:

Yogurt – 3 tbsp
Mint Chutney – 1 tsp
Ground flax seeds – 2 tsp
Salt & Pepper – to taste (remember store bought mint chutney is VERY salty)

Method:

  • Preheat oven to 400 F.
  • Dice the pumpkin. In a ziploc bag, add the pumpkin, curry powder, salt, garlic powder and olive oil. Close the bag and mix well to coat the pumpkin evenly. Line the baking tray with foil and place the pumpkin on it. Bake for about 25-30 mins or until the pumpkin is tender.
  • Mix together the ingredients mentioned for the sauce. Adjust seasoning.

Tip: If you do not have mint chutney readily available, replace it with 1 tbsp of chopped fresh mint/cilantro/parsley and adjust salt and pepper in the sauce accordingly.

  • To assemble the sandwich, toast the bread (with some olive oil). Spread the sauce on both the bread slices. Place the pumpkin and lettuce and cheese on top of one slice and the other bread slice on top of it. Press lightly with your palm.

Gobble it up with a glass of fresh juice! This kept me full for almost 6 hours….

You might also like:

Peanut Garlic Chutney Powder – Spicy & Tasty!

Chickpeas & Vegetable Patty Burgers with Roasted Garlic Mayo Sauce

Schlotzsky’s bread – No Knead Soft & Chewy Sourdough bread

Stuffed Mushrooms

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