Serving: 2

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

20 oz calabaza pumpkin, diced

½ lemon, peeled and diced

2 onions, peeled and chopped

10 oz vegan cheese, grated

1 tablespoon of ginger, minced

1 small jalapeno pepper, chopped

5 tablespoons sunflower oil

4 garlic cloves, minced

1 pack of rendang curry paste

½ a cup of water

How to Prepare:

In a bowl, combine the onions, jalapeno pepper, garlic, ginger and rendang curry paste. Toss the calabaza in the spices and vegetables. Then set the calabaza aside to marinate it for at least few hours unrefrigerated at room temperature or place in the fridge overnight.
Set your Instant Pot to sauté mode and add in the sunflower oil.
Allow the oil to heat up and add in the pumpkin and all the remaining ingredients (except the cheese).
Pour the water and close the lid to cook on a MEDIUM pressure for about 30 minutes.
Open the lid and spoon the calabaza into the plates or bowls. Dollop each plate with some vegan cheese.
Serve the spicy calabaza with the beer and vegetables salad.

Nutrition (Per Serving): Calories: 129; Fat: 27g; Carbohydrates: 107g; Protein: 20g