Spicy Pumpkin with Spinach and Cashews – a Vegetarian Delight
We all enjoyed the combination of flavours in Oriental Spiced Pumpkin Pie so much that I decided to use it in a similar dish but easier (and faster) to prepare. My idea was to cook a type of vegetarian stew that could be served as a main with rice, couscous or quinoa, or as a side dish for duck/chicken- and thus, I created the recipe for Spicy Pumpkin with Spinach and Cashews.
I used coconut milk not only to create the sauce but also to enhance the taste of the dish. And – in case it is supposed to be served as a main vegetarian dish – I added cashew nuts for the extra proteins. The final meal is delicious: creamy, spiced but not too spicy, excellent for cold autumn and winter days.
Take advantage of the chanterelle season and serve them with pasta. But if you want a luxurious dish, add some…
Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.