Elaboration

• Add extra virgin olive oil to the 11 in Saladmaster Titanium Sauce Pan and put to medium temperature
• Add chopped garlic and ginger, stir so that it does not burn, when they give off intense odors, add the rolled leek and finely chopped onion, stir everything well and keep on medium heat a couple of minutes
• Lower to minimum heat and poach until onion is transparent
• Stir the ingredients and add the pumpkin in small cubes of 1 or 2 cm, add the chopped carrot, stir well and keep a couple of minutes on minimum heat
• Add the grated tomato and give a point of salt, stir to integrate the flavors and rise to medium heat and keep stirring the sauce for 3 or 4 minutes to evaporate water from the tomato
• Add vegetable broth and stir, keep on medium heat
• Cover the casserole, and when you click intensely lower to minimum and cook 20/25 minutes, depending on the size of the pumpkin tacos
• While cooking the pumpkin, in the titanium pot 5 L saladmaster add, 4 liters of water and put on medium heat, when it begins to boil, add a handful of salt and spaghetti, cook as instructed by the manufacturer and reserve
• Open the pan, remove and reserve half of the pieces of pumpkin in a bowl
• Add coconut milk to pot, stir well
• Add curry (powder or paste according to taste and knowledge of the spice), stir
• Leave the pot uncovered, rise to medium heat and cook while stirring slightly 6/7 minutes
• Transfer the contents of the casserole to a suitable bowl and with the mixer mix everything well until you achieve the texture of the sauce to taste
• Put the sauce back in the pot on minimum heat, and add the reserved pumpkin pieces
• Add the spaghetti and stir a couple of minutes at minimum heat to integrate all the flavors well in the pasta
• Serve hot
• Sprinkle with grated vegan cheese and freshly ground pink pepper to taste at the time of serving