This savory mashed pumpkin is a sweet and spicy side dish made with fresh pumpkin and topped with crunchy coconut.
Serve this savory pumpkin mash on toast or with chicken, fish, or rice and curry as a vegan side dish.
pumpkin oil mustard seeds fennel seeds onion garlic
carrot chilli powder turmeric powder salt dessicated coconut curry leaves
Peel the pumpkin and chop into 1-inch cubes. Boil the pumpkin cubes in a large pot of water until soft. Drain and keep aside.
Heat oil in a pan and add the mustard and fennel seeds. Once they splutter, add curry leaves, minced garlic, and onions and saute until soft.
Add the boiled and drained pumpkin cubes. Mix well until you get a mashed consistency. Mash with the ladle if required.
Add grated carrots to the mashed pumpkin cubes. Saute until they are cooked and well incorporated with the mashed pumpkin.
Once the grated carrots are cooked, add chili powder, turmeric powder, and salt. Stir on low flame for 10 minutes until well blended.
Transfer to a serving dish and garnish with grated coconut. Serve with rice and curry for a wholesome vegan meal. Or serve as a side dish alongside meat or fish.
The savory pumpkin mash can also be spread on toast and topped with boiled eggs or cooked meat. Or add it to your oatmeal porridge for savory pumpkin oatmeal!
A healthy pumpkin soup recipe made by roasting whole fresh pumpkin and has no cream or coconut milk, yet smooth and creamy.