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.
Spicy Pumpkin with Spinach and Cashews
Spicy Pumpkin with Spinach and Cashews in a creamy coconut sauce, great as a vegetarian main dish or side dish.
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.