Kabocha Puree- vegan
.JPG) |
| Kabocha has a velvety texture when pureed. |
(Serves 4-6 as a side)
1 kg kabocha, blue hubbard squash or similar, peeled and roughly diced
.JPG)
1 kg kabocha, blue hubbard squash or similar, peeled and roughly diced
1 tab olive oil
1 cup water (1 cup=250ml)
1 tsp each of cinnamon, ginger, paprika, sweet smoked paprika
1 1/2 tsps seasalt
1/4 tsp coarse black pepper
- Saute the pumpkin in the oil for about a minute, then add the spices and stir well.
- Add the water and seasalt. Cover and gently simmer.
- When all the liquid has been absorbed and the pumpkin is soft, mash or blend it to a puree- we left ours quite coarse.
- Serve immediately (or transfer to a heatproof dish to keep warm).
.JPG)
Amazing texture. This looks as good as halwa (spicy one, so even better!) :)
ReplyDeleteOne of my favorites with pumpkin is a simple dal+pumpkin recipe that they serve in the prasad lunch in some Orissa temple - which my husband has 'reverse-engineered' :) Basically, just soft cook some chana dal with roughly chopped, large pumpkin pieces, add a tadka of jeera, fresh ginger. (Some spinach to be cooked in as well- though I rather think you will give that a miss!) ;)
Thanks for your comment and recipe idea :) The temple chana dal sounds really good- will definitely try it, so thanks again for that- and you're right: I'd probably give the spinach a miss, or maybe make sure it was blended in a lot, to hide it!! Actually, you just gave me another idea when you said halwa- maybe a sweet/ dessert??
DeleteHow do you bake your tofu?
ReplyDeleteHi, I usualy slice or cube the tofu and marinate it in something like soy sauce and ginger, then bake it in a hot oven on an oiled tray.
Delete