Vegan Pumpkin Fall
We all know fall/autumn is Pumpkin Spiced Season! Lean Lifestyle loves pumpkins and all the vitamin A they carry within themselves. Pumpkins are also a mutual ground between France, Trinidad, and Canada as this vegetable is present in all three countries even if the preparations vary significantly.
In Trinidad we refer to this dish as "Pumpkin Choka". My Mom would make this either for breakfast or dinner served with roti. This recipe is following her traditions and her way of making pumpkin choka.
This is a great vegan dish that can go with anything spicy thanks to its sweet pumpkin finish. Try it with some roti/naan, or top our toast bread or even as a side dish to enjoy its rich flavor. As a side dish it goes well with any curry main meal.
The ingredients are given for 4 medium servings.
INGREDIENTS
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1 medium pumpkin or butternut squash
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1 cup of white onions, chopped
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3 cloves of garlic
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1 knob of ginger
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1 chili pepper
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1 tsp of turmeric
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2 tbsp of roasted ground cumin (geera)
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3 tbsp dried coconut milk
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1 Maggi vegetable cube
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Salt and black pepper
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Coconut oil
DIRECTIONS
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Finely chop the white onions, grate the garlic cloves and the ginger and set each aside.
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Finely chop your chili pepper. Remember the membrane and seeds bring heat so remove those for a milder impact.
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Peel, wash and chop the pumpkin into small cubes and set aside.
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In a medium pot, heat 2 tablespoons of coconut oil and add the cumin seeds.
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Sauté the finely chopped onions until translucent, then add the grated garlic, ginger and chili pepper. Stir together until fragrant and add the chopped pumpkin.
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Add 1 cup of water (water should be covering the pumpkin).
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Cook for 15-20 minutes or until the pumpkin is soft.
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When the pumpkin is tender, squash in the pot and add salt and black pepper to taste.
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Serve as a side dish to other spicy vegan foods.
