Pumpkin Raita!
If, like me, you tend to go overboard at your local pumpkin patch this time of year and find yourself with an excess of pumpkin and/or butternut squash, this is a great recipe to try. Easy, nutritious, and different!
Ingredients:
3 cups cubed pumpkin/ butternut squash
1 tbsp cumin seeds
2 tbsp canola oil
1/4 tsp turmeric
1/4 tsp chili powder
1 tsp grated fresh ginger
4 cups plain yogurt
salt to taste
Directions:
1. Heat oil in a nonsstick pan/wok.
2. Once the oil is heated, add the cumin seeds. When they start to sizzle, add the pumpkin, turmeric, chili powder and salt.
3. Stir-fry for 10 minutes or until half-cooked, then add ginger.
4. Cook until soft, then cool until pumpkin comes to room temperature.
5. Beat in yogurt, and enjoy!
Serving suggestion: goes great with fresh naan or plain rice!
If, like me, you tend to go overboard at your local pumpkin patch this time of year and find yourself with an excess of pumpkin and/or butternut squash, this is a great recipe to try. Easy, nutritious, and different!
Ingredients:
3 cups cubed pumpkin/ butternut squash
1 tbsp cumin seeds
2 tbsp canola oil
1/4 tsp turmeric
1/4 tsp chili powder
1 tsp grated fresh ginger
4 cups plain yogurt
salt to taste
Directions:
1. Heat oil in a nonsstick pan/wok.
2. Once the oil is heated, add the cumin seeds. When they start to sizzle, add the pumpkin, turmeric, chili powder and salt.
3. Stir-fry for 10 minutes or until half-cooked, then add ginger.
4. Cook until soft, then cool until pumpkin comes to room temperature.
5. Beat in yogurt, and enjoy!
Serving suggestion: goes great with fresh naan or plain rice!
