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Cashew Pumpkin & Carrot Stir Fry


Preparation : 10 minutes 

Cooking : 10 minutes


Amy Bernays

Cashew Pumpkin & Carrot Stir Fry
Suits: GF, DF, Nightshade free, Vegan (contains cashews) 


  • 2 carrots, thinly sliced
  • 2 small brown onion, thinly sliced
  • ¼ small pumpkin, thinly sliced
  • 2 handfuls of tatsoi or other Asian cooking greens
  • ½ cup raw cashews
  • ¼ cup pepitas
  • ½ tsp ginger powder
  • ¼ chopped fresh coriander, for garnish
  • 1 tsp black sesame seeds, for garnish
  • 3 Tbsp tamari
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • Pinch of salt


  • Heat olive oil in pan on medium-high heat
  • Add carrots and saute for 1 minute
  • Add in the sliced onion and stir-fry until lightly browned
  • Add pumpkin, saute for 1-2 minutes
  • Add tamari, ginger, cashews, pepitas & tatsoi
  • Stir-fry until tatsoi has wilted
  • Garnish with sprinkle of sea salt and fresh coriander

Santos Organics is proud to partner with Conscious Grounds Kitchen

This recipe was developed in collaboration with Conscious Grounds Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle. Cashew Pumpkin & Carrot Stir Fry  Instagram: @consiousgroundkitchen @amybernayss