Mashed pumpkin with coconut, a sweet, spicy, crunchy side dish that's a healthy alternative to mashed potatoes and an absolute bloat-buster.
Breakfast, Side Dish, Spread
Japanese pumpkin, also called winter squash. Sugar pumpkin can also be used.
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 shredded coconut can be roasted for extra crunch, while it also keeps well if you want to use leftovers the next day.
30 minute recipe, easy, pumpkin, quick, vegan, vegetarian