The Green Parent

By The Green Parent

31st October 2016

If you've lots of pumpkin innards to use up and aren't sure what to make - try one (or all three) of these tasty ideas!

The Green Parent

By The Green Parent

31st October 2016

The Green Parent

By The Green Parent

31st October 2016

Chickpea and Pumpkin Curry

400g tin of chickpeas; 500g pumpkin, peeled and chopped into chunks; 250ml vegetable stock; 400ml coconut milk; 2 tbsp oil; 1 onion, finely sliced; 2 cloves garlic, chopped; knuckle of ginger, finely diced, 2 tsp ground coriander; 2 tsp ground turmeric; 1 tsp curry powder; 3 cardamom pods; 1 tbsp chopped coriander leaves; juice of ½ a lime; black pepper and salt; pumpkin seeds, sprinkled with a little salt and ground coriander and roasted in the oven for 10 mins.

1. Place a large, deep pan over a medium heat and add oil. Add onion and soften. Add garlic, ginger and spices, season with salt and pepper and stir well.

2. Turn the heat down low and cook gently. Add pumpkin to the pan along with the drained chickpeas. Now add the vegetable stock and slowly bring to the boil then simmer for 20 minutes or until the pumpkin is tender.

3. Stir in the coconut milk and lime juice and simmer for 5 more mins.

4. To serve, sprinkle with chopped coriander and roasted pumpkin seeds and serve on a bed of steamed wild rice or short grain brown rice, cooked in plenty of water.

Corn Bread with Pumpkin

100g self-raising flour 200g semolina 1 tsp baking powder 250ml sunflower oil 4 medium eggs, beaten 200g pumpkin, peeled and grated

1 Preheat the oven to 180°C, gas mark 4. Lightly oil a rectangular 18cm x 28cm roasting tin.

2 Sieve all the dry ingredients together into a large bowl and stir in a pinch of salt.

3 In a separate bowl, beat the oil and eggs together. Pour into the dry ingredients and stir until smooth. Add the grated pumpkin and mix until thoroughly combined. Spoon the mixture into the prepared tin, level the top, and cook for about 25 minutes, until risen and golden. Remove from the tin and leave to cool for 5 minutes.

4 Cut into slices and serve warm or cold with soup. Alternatively, try with stews or chilli non carne.

Roast Pumpkin and Swiss Chard Risotto

Can be vegan* Serves 4

600g pumpkin 4 tbsp olive oil 1 tbsp maple syrup A pinch cinnamon powder 50g blanched almonds, chopped 225g leek, fi nely chopped 250g Arborio risotto rice 100ml vegetarian dry white wine 900ml-1litre light vegetable stock 150g Swiss chard roughly shredded 1 1⁄2 tbsp single cream or soya cream* Seasoning and lemon juice to taste

1 Heat oven to Gas 5/ 190oC/ 375oF. Cut the pumpkin into quarters, peel and de-seed. Then cut into thick slices/segments (approx 12-15cm) and place in a roasting pan. Mix together 2 tbsp oil, maple syrup and cinnamon and drizzle over the pumpkin. Roast for 25-30 minutes until tender, take out of the oven and cut into large dice.

2 In a small frying pan heat 1 tsp oil and lightly toast the almonds until golden. Set aside.

3 Heat the remaining oil in a large frying pan and sautéé the leek until soft. Add the rice and stir until the grains are well coated and slightly golden. Pour in the wine and stir until it is absorbed.

4 Add one ladle of hot stock and simmer until absorbed. Repeat. After 10 minutes add the chard and let wilt. Continue to add stock at intervals and cook until absorbed into the rice (you may not need all the stock). Season well with salt and pepper.

5 Once rice is tender but still very slightly al dente, add the cream and cook for a further minute before adding the pumpkin. Remove from heat, cover and rest for 2 minutes. When ready to serve sprinkle over the roasted almonds and a squeeze of lemon juice.

With thanks to www.heavenlynnhealthy.com for image.

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