Gingered Pumpkin

Name: Gingered Pumpkin
Prep time: 12 min
Total time: 12 min
Ingredients: 3 tablespoons olive oil; 1 tablespoon honey seasoning to taste; 1 teaspoon caraway seeds; 40 g/1½ oz root ginger, peeled and grated; 450 g/1 lb/4 cups pumpkin flesh, cut into small dice; chopped spring onion/scallion tops for garnish; chopped spring onion/scallion tops for garnish

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Pumpkin is a very versatile vegetable that deserves to be used more often. In this recipe it has a sweet, caramelized flavour and is an excellent accompaniment to curries. Eaten cold, it goes well with jajiki, onions and relishes.

Ingredients

3 tablespoons olive oil
450 g/1 lb/4

Dinner
Side dish
Winter
Vegan
Gluten-free

Method

Heat the oil in a pan and fry the ginger and pumpkin over a fairly high heat until the pumpkin is crisp and brown on the outside and fairly soft in the centre. Pour in the caraway seeds, honey and seasoning and cook for a moment or two more. Serve at once garnished with the onion tops.