A Pumpkin Deja Vu

29 Nov


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.

6 Responses to “A Pumpkin Deja Vu”

  1. rebecca2000 November 29, 2012 at 2:06 pm #

    mmm looks perfect.

  2. rachelbeginshere November 29, 2012 at 10:50 pm #

    mmm.. yummy! i love love love anything pumpkin!

  3. Esenga' s Voice December 3, 2012 at 12:09 pm #

    Looks yummy! 🙂

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