With our first batch of the season’s pumpkin I’ve been a little creative. As soon as i got my hands on the small, mottled beauties I knew I wanted to do something spiced but not a standard curry. I know, this is probably a corruption of several different cuisines but it really works! Freshly toasted corn tortillas pair unexpectedly well with the satay sauce while the roasted pumpkin and rainbow salad made this light while still filling. If you’re not in the mood for salad then some great multigrain rice will work equally well.
This is a quick and easy dinner to make, everything will easily pull together while you wait for the pumpkin to cook. Enjoy!
- Makes: Serves 4
Ingredients
For the Spiced Roasted Pumpkin:
- 750g Pumpkin, skinned, deseeded & roughly chopped
- 85g Pineapple
- 60ml Soy Sauce Substitute (see allergy note below)
- 1/4 cup Brown Sugar
- 1 Tbsp Vegan Fish Sauce
- 1 Tbsp Lime Juice
- 2 tsp Sriracha
- 1 Garlic Clove
- 5g Fresh Ginger
- 1/2 tsp White Pepper
- 1 tsp Cumin
- 1 tsp Ground Coriander
For the Satay Sauce:
- 1/2 Red Onion, Finely diced
- 1 Tbsp Thai Red Curry Paste
- 90g Natural Peanut Butter*
- 25g Brown Sugar
- 1 tsp Soy Sauce Substitute (See allergy note below)
- 1 Tbsp Rice Vinegar
- 125ml Coconut Milk
- Water, as needed
For the Rainbow Salad:
- 1 Small Courgette
- 1 Carrot
- 1 Red Pepper
- 1/2 Cucumber
- Handful of Coriander
For the Tacos:
- Corn Tortillas, taco sized**
- Chopped Peanuts
- Spring Onions, chopped
Directions
We’ll start with the pumpkin as it’s best to give it time to marinade. Putting the pumpkin to one side for a moment, combine the rest of the ingredients in a blender and blitz until smooth. Toss the chopped pumpkin with the marinade in a large bowl and leave to soak in the flavours for at least 30 minutes or upto overnight. Drain the pumpkin and put the marinade to one side – you’ll need this later. Roast the pumpkin in a 200 degree oven (400 F/190 Fan), tossed in a little oil, until soft and crisped around the edges – 30 to 45 minutes.
While to pumpkin roasts, pull together the salad. I like to use a spiraliser for the veg here but thin strips will work equally well. Toss the salad with a tablespoon or so of the marinade and put into the fridge till needed.
Heat a small pan on a medium to high height with a touch of oil. Fry off the onion until soft and translucent before adding the curry paste and cook for another minute. Now add in the rest of the sauce ingredients along with the reserved marinade. Stir well, adding water as needed to thin out until the sauce is the consistency of double cream. It should be ready to serve when heated through.
Before serving, toast the tortillas in a dry pan and toss the roasted pumpkin in a little satay sauce. Serve family style so everyone can build their tacos as preferred but i like to start with a handful of salad, top with pumpkin, and smear with sauce. Sprinkle over a few peanuts and spring onions for crunch. Enjoy!
Notes
* I like to use a 2:1 balance of brown lentils to red but this works equally well with just brown lentils.
** We use Gluten free pasta but this should work with normal pasta too
Allergy Notes; To make this gluten free, just use GF pasta per the note above. It Cashew nuts are a problem for you then there are plenty of tofu based ricotta recipes
