Not only bright orange mini pumpkins add a splash of much needed colour this time of year, they also taste great in many dishes. I like it roasted, in soups, and in this spicy stew.
Spicy Pumpkin Stew
2 tablespoons olive oil 2 cups pumpkin, diced
1 medium onion, chopped 2 cups zucchini, diced
1 tablespoon minced ginger 2 cups of spinach
1 tablespoon minced garlic 1 1/2 teaspoons fresh lime juice
1 can unsweetened coconut milk Steamed brown rice
1 1/2 teaspoons curry paste Cilantro
1 teaspoon ground chili garlic sauce
Heat olive oil in a large pot over medium heat. Add onion, ginger, and garlic; sauté until soft, about 4 minutes. Add curry paste; cook for 1 minute. Stir in pumpkin and zucchini; cook for about 5 minutes. Add coconut milk and ground chili garlic sauce; simmer for 20 minutes. Add spinach, cilantro and lime juice. Top with more cilantro and serve over rice.