Spicy Pumpkin with Spinach and Cashews is cooked in a creamy coconut sauce. It is perfect as a vegetarian main dish served with rice, couscous or quinoa, or as a side for a roasted duck.
Spicy Pumpkin Dish – 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.
Spicy Pumpkin with Spinach, Cashews, Shallots and Coconut Milk
Apart from pumpkin, I also used other vegetables that add taste – shallots, and healthy characteristics – spinach.
I also 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.
Spicy Pumpkin with Spinach and Cashews
Agnieszka Weiner Spicy Pumpkin with Spinach and Cashews in a creamy coconut sauce, great as a vegetarian main dish or side dish.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Servings 4 people
Calories 379 kcal
- 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
Preheat an oven to 180 degrees fan.
In a small bowl, mix the coriander, cumin, cinnamon, both types of paprika, salt and 2 tbsp of olive oil.
Put the squash into a baking tin, add 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 medium heat for approx. 10 min.
Add the ginger, fry for another minute, 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.
Serving: 1portionCalories: 379kcalCarbohydrates: 31gProtein: 6gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 323mgPotassium: 906mgFiber: 4gSugar: 11gVitamin A: 12197IUVitamin C: 18mgCalcium: 82mgIron: 5mg
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☆ ☆ ☆ ☆ ☆ I love pumpkin but unfortunately I hardly get to cook it as many in my family don't like it. Therefore, I drooling over this recipe
☆ ☆ ☆ ☆ ☆ Oh, it is such a pity because this spicy pumpkin dish is really good. However, I hope that maybe one day you will manage to convince them as pumpkins are great and you can make so many delicious dishes with them :)