Pumpkins may scream Halloween (haha) and Thanksgiving to mainstream America, but to a native Scot, they are typical somewhat basic veggies. I decided to re-master the pumpkin in a stir fry that looked both aesthetically pleasing and healthy. The cinnamon taste that usually accompanies and characterizes a pumpkin was forgotten as the it was paired with cumin, brown sugar and orange juice. So without further ado, ladies and gentlemen the redefined pumpkin featured in a Pumpkin and Cashew Stir-fry! Adapted from Vegetarian cooking, a common sense guide.
2 tbs Vegetable oil
1 cup cashew nuts
1 leek (white part only) sliced
2 tsp ground coriander
2 tsp cumin
2 tsp brown mustard seeds
2 crushed garlic cloves
4oz butternut pumpkin (peeled and diced)
3/4 cup orange juice
2 tsp brown sugar
Steamed rice (to serve)
1. Heat a large frying pan or wok with vegetable oil. Stir fry the cashews until golden then drain on a plate covered in paper towels. Stir fry the leek till soft and remove.
2. Add remaining oil and fry the spices and garlic till mustard seeds begin to pop. Add the pumpkin and coat with the spices. Fry till the pumpkin is tender.
3. Add the orange juice, brown sugar and bring to the boil. Reduce heat and cook for a further 5 minutes. Return all previous ingredients and toss. serve on top of the steamed rice (I prefer brown). I recommend dessert as this meal was fairly light.
I broke every rule in the book with this recipe if it can even be called that. Nearly everything was premade for me in plastic containers yet the idea was cute and quirky and I caved. The picture below basically explains the entire concept but in case there are any doubts: I took premade miniature waffles topped them with whipped cream added fruit and sprinkled the entire concoction with powdered sugar, simple yet delightful.