This dish is inspired by the Ethiopian “Duba wet”- this is a curry like dish made with pumpkin, turmeric and in some cases a chilli based spice mix called Berbere. Traditionally this is eaten together with Injera, which is an Ethiopian fermented flat bread. You can buy freshly prepared injera at a lot of Ethiopian restaurants. I often also serve this dish as home with plain white basmati rice. Its also nice alongside some stir fried spinach.
Ingredients (2 generous portions)
½ tbsp ghee (use coconut or olive oil for a vegan version)
One medium sized onion (50-80grams)
2 tsps grated or finely chopped ginger
500 grams pumpkin or butternut squash (chopped into 5cm pieces)
½ tsp turmeric
200ml water
1.5 tsp lemon juice
½ tsp salt
1 tbsp chopped fresh coriander
How to prepare
Heat up the ghee and fry the onions for 8-10 minutes. Add the ginger and fry for another minute. Add the pumpkin, turmeric and water, bring to a simmer, cover with a lid and leave to cook for 15 mins. After 15 mins (or when you can easily push your wooden spoon through a piece of pumpkin), add a splash of water and mix around breaking down some of the pumpkin so that it begins to form a curry. Mix in the lemon juice, salt and majority of coriander and leave to cool for 15 mins. Sprinkle some fresh coriander before serving. Serve with basmati rice or injera.
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