Recipe Review: This has become one of our favourite recipes! We've made it 3 or 4 times now. The last time I added cauliflower and turmeric and substituted pepitas for sesame seeds and it was just as moreish as the original (see photo below). Sarah doesn't include precise quantities in the hash section as it's about using what's in the house and "efficiency, sustainability and heightened flavour".
This recipe is so versatile you can have it breakfast, lunch or dinner.
For breakfast you could even substitute the yoghurt for 2 fried or poached eggs. Winner!
Cooking time: 10 – 25 minutes Serves: 2 as main or 4 as side
Preheat oven: Stove top only
- Pumpkin, chopped into 2 cm chunks
- Coconut oil
- Frozen peas
- Broccoli (fresh or par-cooked and frozen)
- Ground cinnamon
- Coconut flakes or shredded coconut
- Natural yoghurt
1. Sauté the pumpkin and salt in coconut oil in a pan. Cooking time will vary depending on whether you are using left over roast pumpkin, par-cooked pumpkin or raw pumpkin. If raw, sauté until you can pierce with a fork without forcing it.
2. Add the peas and broccoli, cooking for a few minutes until they have thawed and heated through, then add cinnamon and stir to coat evenly.
3. Transfer to a serving bowl.
4. Toss the pepitas in the same pan and add the coconut right at the end (it toasts super-fast) and cook until golden.
5. To serve, blob some yoghurt onto the vegetable mixture and scatter the coconut and pepitas on top.
Our variations have included adding equal amounts of turmeric (turmeric is really good for you) to the cinnamon and also adding cauliflower. Our next variation we will try adding carrots (half pumpkin, half carrots) - I think the combination will be a winner!
We always par-cook the broccoli and cauliflower by steaming until a fork can just pierce through. Then I toss it in with the peas until the peas are heated through. This method works really well, giving a more consistent texture to all ingredients.