16 Oct 2013

Pumpkin with dried fruit and cashews

   It's autumn - and it's time for warm and cozy food. Also it's a Pumpkin season, which I just love! I cook something with pumpkin every second day: doesn't matter whether it is a salad with baked pumpkin, or a creamy soup with coconut milk - it always makes me happy. 
   The recipe I'd like to share this time is also our autumn must-have - nothing special, but very flavored and cozy. And it's totally Vegan! I hope you love it as much as I do ;)
We need:
  • Pumpkin - a small one or a middle size. I use butternut. But it doesn't matter actually 
  • Onion - I take the red one here
  • 2-3 cloves of garlic
  • Some chili if you like
  • Dried apricots, raisins and cashews
  • Wine Vinegar - couple of Tbs
  • Sugar or honey - 2-4 Tbs
  • Thyme, coriander seeds
  • Olive or any other oil you like, salt and pepper
  • Parsley
Let's start! I always cut everything first so that afterwords I just mix the ingredients in a pan. For this recipe I use medium-sized saucepan, but Le Creuset pot will work perfect as well ;) So, first heat the oil, add coriander seeds, thyme and chilly, leave them alone for couple of minutes, then add onion (doesn't matter what kind of form you cut it - i do it roughly). 

After the onion starts to smell (not getting brown!) add the pumpkin, fry it for about 5-7 minutes, then add a the garlic, mix everything and leave it for the next 3-5 minutes. Then add the vinegar and let it evaporate, add some sugar or honey, mix everything and let it caramelize (about 3-4 minutes). 

Then add a bit of water (50 ml or so), salt, pepper, close the pot and leave it for 7-10 minutes, then add dried apricots, raisins, cashews, close the pot and cook it till the pumpkin is soft. 

Serve it the chopped parsley on top. Bon appetite!

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