Magical Pumpkin in Coconut Sauce

16. February, 2009

I famously had a very similar side dish once in Nairobi which you can read all about in the The Spinach Dish From the Mystical House in Nairobi's Forest. It is a lovely, slightly sweet side dish with a delicate coconut aftertaste. It is absolutely lovely served with main dishes that include spinach, especially Indian and African food.

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Magical pumpkin pieces in coconut milk, served in an African bowl

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Magical Pumpkin in Coconut Sauce

Serves 4 as a side dish

Ingredients

200 grams (7 oz) pumpkin (weight before preperation), peeled and cooked
50 millilitres (2¾ fluid oz) coconut milk
1 teaspoon salt (Himalaya or sea salt)

Preparation

Peel the pumpkin, scoop out the seeds and cut the flesh into small chunks (bite size). Place the chopped pumpkin in a saucepan, fill up with water and cook for 15 minutes (or until fairly soft).
Drain the pumpkin and place in the saucepan again.
Add 50 millilitres coconut milk and 1 teaspoon salt.
Heat well but do not boil.
Serve warm