We all enjoyed the combination of flavors in
Oriental Spiced Pumpkin Pie so much that I decided to use it in a similar but
easier (and faster) to prepare dish. My idea was to create 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.
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 really delicious: creamy, spiced but not too spicy, wonderful
for cold autumn and winter days.
INGREDIENTS (for 4 portions as a main, or 6 as
side dish):
1 tsp ground coriander,
1 tsp ground cumin,
1 tsp cinnamon,
1 tsp sweet paprika,
0.5 tsp hot paprika,
0.5 tsp salt
3 tbsp olive oil,
500g squash, deseeded, peeled and cut in to 3
cm pieces,
100g shallots, peeled and cut into quarters,
2 tsp grated ginger,
40g cashew nuts,
40g raisins,
1 tbsp honey,
250ml coconut milk,
50g spinach.
METHOD:
- Preheat an oven to 180 degrees fan.
- In a small bowl mix together the coriander, cumin, cinnamon, both paprika, salt an 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 to 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.
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