Easy recipe for mashed pumpkin with coconut, a sweet, spicy, crunchy side dish cooked in less than 30 minutes, is a healthy alternative to mashed potatoes and an absolute bloat-buster. Tastes great as a side with chicken, fish or rice and curry.
1kgPumpkin Japanese pumpkin, also called winter squash. Sugar pumpkin can also be used.
1Onion finely chopped
1/4 teaspoonturmeric powder
curry leaves for garnish
Peel the pumpkin and chop into 1-inch cubes. Boil the pumpkin cubes in a large pot of water until soft, but not mushy. 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 the onions and saute until soft.
Add the cooked pumpkin pieces, grated carrot, 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 for a wholesome vegan meal. Or serve as a side dish alongside meat or fish.
The pumpkin mash can also be spread on toast and topped with fried or boiled eggs.
Carrots add extra color, flavor and nutrition to the mashed pumpkin.
The desiccated coconut can be roasted for extra crunch, while it also keeps well if you want to use leftovers the next day.
Make-ahead option: This mashed pumpkin keeps well for a couple of days in the refrigerator or 2 weeks in the freezer. In this case, use roasted coconut or dried coconut bits.Left-overs: Store in an airtight container and use it up the next day, on toast for breakfast or with chicken/fish or rice and curry for lunch.
Keyword health benefits of pumpkin, how to cook pumpkin, mashed pumpkin, vegan pumpkin recipe