Many thanks to my amazing naturopath, Nellie, for this delicious recipe which is perfect for a cold Winter’s day or a period of convalescence. I had this lovely dish for lunch the next day and it tasted even better after a night in the fridge. This recipe serves 2-3 people.
3 cups of pumpkin, chopped, deseeded, peeled and roasted
2 tablespoons of ghee or vegetable oil
1 large onion, diced
4 cloves of garlic, crushed
1 small piece of ginger, finely grated
1 teaspoon of cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of ground cardamon
1 teaspoon of fennel seeds
1 cup of water
5 handfuls of your favourite fresh green leafy vegies, finely chopped (I used kale and spinach)
Salt and pepper, to taste
1/2 lemon, juiced
1/2 teaspoon of dried chilli powder (optional and not recommended for those with sensitive tummies)
1. Roast pumpkin pieces until you can easily push in a fork (this can be done the day before). Set aside to cool when done.
2. Heat ghee/oil in a large pan.
3. Add onion and saute until golden.
4. Add ginger, garlic and spices. Stir until aroma has been released.
5. Add pumpkin pieces to the pan and saute until pumpkin is warm (add a little water if pumpkin is sticking).
6. Add 1 cup of water and simmer for 15 minutes.
7. Add your greens in small patches, stirring between each add.
8. Cook covered 10 or so minutes. Stir the pan every so often to stop sticking.
9. Puree ingredients but leave some pumpkin chunks.
10. Season with salt, lemon juice and pepper.
11. Serve on a bed of rice. Nellie cooked her rice with star anise, fennel seeds and cardamon, I served my Pumpkin Saag on Lemon Basmati Rice (http://vegematarian.com.au/2011/06/20/lemon-basmati-rice/).
Many thanks to Nellie, you are amazing and take such good care of me! http://nellienature.blogspot.com/