Spiced Pumpkin
Serves 3–4
Prep time 15 mins, cooking time 15 mins
Nutrition Average quantity per serving 138 grams: Energy 554 kJ (130 kcal), Protein 3.9 g, Fat total 5.8 g – saturated 0.8 g, Carbohydrate 12.6 g – sugars 7.7 g, Sodium 9 mg
Ingredients
1 Tbsp olive oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds (optional)
1 onion, finely chopped
1 Tbsp fresh ginger, grated
2 garlic cloves, crushed
1 chilli (optional)
400 g pumpkin, cubed
1 Tbsp turmeric
salt and pepper to season
chopped coriander leaves or flat-leaf parsley
toasted slivered almonds
Heat oil in a pan. Toast cumin, mustard and fenugreek seeds for 2–4 minutes until aromatic.
Add onion, lightly fry until brown.
Add ginger and garlic and sauté for a few minutes. Add chopped chilli (if using).
Add pumpkin and turmeric. Lightly fry for 3–4 minutes. Add 1/4 cup of boiling water.
Lower the heat, place a lid on the pan and let the pumpkin soften and absorb flavours. Simmer for 5 minutes. (Ensure there is a little bit of moisture in pan.) Once the pumpkin is softened, season with salt and pepper.
Sprinkle coriander and slivered almonds over the spiced pumpkin.