Spicy Pumpkin with Spinach and Cashews – a Vegetarian Delight
We all enjoyed the combination of flavours in Oriental Spiced Pumpkin Pie so much that I decided to use it in a similar dish but easier (and faster) to prepare. My idea was to cook a type of vegetarian stew that could be served as a main with rice, couscous or quinoa, or as a side dish for duck/chicken- and thus, I created the recipe for Spicy Pumpkin with Spinach and Cashews.
I used coconut milk not only to create the sauce but also to enhance the taste of the dish. And – in case it is supposed to be served as a main vegetarian dish – I added cashew nuts for the extra proteins. The final meal is delicious: creamy, spiced but not too spicy, excellent for cold autumn and winter days.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp sweet paprika
- 0.5 tsp hot paprika
- 0.5 tsp salt
- 3 tbsp olive oil
- 500 g pumpkin (squash) deseeded, peeled and cut into 3 cm pieces,
- 100 g shallots peeled and cut into quarters,
- 2 tsp grated ginger.
- 40 g cashew nuts
- 40 g raisins
- 1 tbsp honey
- 250 ml coconut milk
- 50 g spinach
Ingredients
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Instructions
- Preheat an oven to 180 degrees fan.
- In a small bowl mix the coriander, cumin, cinnamon, both paprika, salt and 2 tbsp of olive oil.
- Put the squash into a baking tin and pour the mixed spices, coat the squash well in the mixture (can be done with your hands) and put into the hot oven for 30 minutes.
- Warm up 1 tbsp olive in a big frying pan, add the shallots and fry them on a medium heat for approx. 10 min.
- Add the ginger, fry for another minute and then add the cashews, raisins and honey, stir and add the baked squash.
- Stir in the coconut milk and spinach; cook till the spinach starts to wilt.
- Serve with rice, couscous or quinoa as a separate, vegetarian/vegan dish or as a side dish with chicken or duck.
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