This recipe is a huge hit every time I make it. I dare you to not have seconds.
It’s a delicious, warming dish for winter, and allows you to use local storage ingredients, like onions, pumpkins/squash, and garlic, plus honey, cilantro, and even a tomato and jalapeno if you froze those when they were in season.
Ingredients:
2 pie pumpkins or 1 large butternut squash, cut into equal size cubes
2 tbsp oil
1 tsp mustard seeds
1 small onion, finely chopped
4 garlic cloves, finely chopped
4 tsp grated ginger
1 tsp ground cumin
½-1 hot red chili pepper, sliced
¼ tsp hot chili powder
1½ tsp garam masala
1½ tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1-2 tsp honey
a handful of cilantro, stems chopped + leaves for serving
1 can regular coconut milk
½ can chopped tomatoes (or 1 large tomato, peeled and chopped)
1 tsp salt
lime wedges, to serve
handful of cashews (to serve)
Instructions:
Preheat oven to 400 degrees. Peel and chop the pumpkin or squash into 1” cubes. Drizzle with oil, and roast in the oven for about 30 minutes while preparing the rest of the ingredients.
Heat the oil on medium heat in a large pot. Once hot, add mustard seeds and stir until they start popping like popcorn. Add chopped onion and stir until it begins to soften.
Add garlic, ginger, hot pepper, and chopped cilantro stems. Cook 2 minutes while stirring to keep it from sticking.
Add all spices and salt. Reduce heat to low and stir for 1 more minute.
Add chopped tomato and 1/4 cup water. Cook 2 minutes until tomatoes soften.
Add coconut milk and pumpkin/squash cubes. Bring to a gentle boil, then reduce heat to simmer until pumpkin/squash is fully tender.
Taste and add more salt if desired, plus honey.
Serve topped with cilantro leaves and chopped cashews, plus lime wedges to squeeze. Serve with rice or naan.
Katie’s notes:
To add more protein to the recipe, add some cooked chicken or tofu when you add the pumpkin/squash.
If you don’t like spicy food (like me!), omit the pepper and chili powder.
Recipe adapted from Lazy Cat Kitchen
