1. Finely chop the garlic and grate the ginger. Mix the veal with the flour, garlic, ginger, soy sauce and coconut blossom sugar in a large bowl. Leave this to marinate for fifteen minutes.

2. Heat 1 tablespoon of olive oil in a frying pan and fry the veal over a high heat until brown all over. Take the meat out of the pan and set it aside.

3. Slice the onion and red pepper into rings, chop these in halves. Heat the other tablespoon of olive oil in the same pan and fry the onion and red pepper for a few minutes until the onion turns translucent.

4. Add the tomato puree to the pan and fry for one minute.

5. Then add the diced tomatoes, bay leaf, crushed lemongrass, some water and the stock cube. Slowly bring to a boil, then add the veal.

6. Turn down the heat and leave to simmer for an hour and a half with the lid on the pan. Check the pan regularly, stir and if necessary add more water if the stew becomes too thick.

7. While the stew is cooking, peel the carrots and pumpkin. Cut the carrot into slices and dice the pumpkin. Add them to the stew for the last 35 to 40 minutes so that they can cook with it.

8. In the meantime, put the rice on and cook it until it is ready as described on the packaging.

9. Remove the lemongrass and bay leaves, season the stew with salt and pepper and serve with the rice and fresh herbs.

10. If you want to serve the stew in a mini pumpkin, you should prepare the mini pumpkin during step 7 by cutting off the top and hollowing it out by removing the seeds with a spoon. Rub the pumpkins with a little olive oil and grill them in a baking dish in a preheated oven at 190°C (374°F) for 40 to 45 minutes.

Tips:
You can also prepare the stew in a slow cooker, so that you won't need to keep an eye on it at all. Also delicious with boiled (sweet) potatoes, mashed potatoes or cauliflower puree instead of rice.

Optional:
4 edible mini pumpkins to serve the stew in fresh herbs to garnish, such as basil and coriander

Bron: Laura's Supervood