Suits: GF, DF, Nightshade free, Vegan (contains cashews).
Ingredients:
- 500 gms pumpkin (peeled & diced into 2-3cm cubes)
- 250 gms raw cashews
- 2 medium brown onions, thinly sliced
- 3 cloves garlic, minced
- 1 inch knob ginger, minced (substitute 1 tsp ground ginger)
- 1 small red chilli, sliced (optional)
- 3 tbsp garam masala
- 1 tbsp turmeric, ground
- 1 tsp cumin, ground
- 1 tsp black pepper
- 1 tsp salt (add more to taste)
- 2-3 tbsp olive oil or coconut oil
- 500 mls / 2 cups water
- 400 mls / 1 can coconut cream
- Juice of ½ lime
- Freshly chopped coriander to garnish
Method:
- Heat 2 tbsp olive oil in a medium saucepan on medium-high heat
- Add all spices and fry until fragrant, about 1 minute
- Add sliced onions, salt and pepper and saute until translucent
- Add garlic, ginger and chili and fry for 2 to 3 minutes, stirring regularly to prevent spices from burning
- Add diced pumpkin and stir to coat in the spice mixture
- Stir-fry for 3 to 4 minutes until pumpkin is well-coated and beginning to soften
- Stir-in cashews and fry for a further 2 to 3 minutes
- Pour in water and scrape spice mixture off the bottom of the pot
- Bring to a simmer and cook for 20 minutes, until water reduces and becomes a paste
- Add coconut cream and simmer uncovered for 10 minutes, until sauce thickens
- Squeeze in lime juice & taste, add more salt or garam masala as needed
- Serve over steamed jasmine rice, with 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.
Instagram: @consiousgroundkitchen @dre.boiii
