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Pumpkin Stir-fry


Check out hubby’s new favorite ‘Indian thing’. Even though Nikul is Indian by origin, born and bought up in NZ ‘Indian Food’ is not his favorite thing. Especially Indian vegetarian! This has only worked all good for me…it means:

1. I have to now DOUBLY make sure my food (esp Indian Vegetarian) taste twice as good so he enjoys eating it.

2. I have learned to make some more cuisines (like Mexican/Mexican/Mexican!) from beautiful Balar ladies.

Nikul and I are so excited to go to the Indian Business Awards tomorrow night, even though he is not nominated this time. It’s a super duper special place as that is where we first met 2 years back. And yes it also marks us being together for two years now <3 <3 Food was always something huge we had in common. He is gluten and dairy-free too which works well for both of us. Here is one of the busy week night dishes that he absolutely loves and is super easy for me to make…..


1. 500 gms cut pumpkin (or 1 small crown Pumpkin or butternut squash)

2. 2 Tbsp coconut oil

3. 1 stalk curry leaves

4. Salt to taste

5. 1/2 tsp Turmeric powder

6. Pumpkin seeds to garnish


Step 1– Cut (2 inch cubes), remove the seeds and roast the pumpkin for 30 mins at 200 Degree C or until it’s cooked.

Step 2– In a pan (on low heat), put coconut oil, mustard seeds and curry leaves. Let the seeds splutter put turmeric powder and pumpkin after a few seconds (so turmeric powder cooks slightly but does not burn). Sprinkle salt on top. Cover and cook for 5-7 minutes on low heat.

Step 3– Sprinkle with pumpkin seeds to garnish and serve.

Would love to hear your feedback on this recipe <3 <3

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