pumpkin stew/curry

Sometimes when I’m hungry (and in the mood), I pop into the kitchen and see what’s available. I usually give up within 5 minutes but when I’m really in the mood, I’ll see what vegetables are available and make up something.

That one day, I saw pumpkins, actually butternut squash, and they were already peeled! It was calling for me. I took them out and starting chopping them into small pieces. I still had no idea what I was doing. Pumpkins and sage is marriage made in heaven so I took a few dried sage leaves. I took out a pan. I also saw an already chopped onion and grated garlic and ginger. I fried about half an onion in olive oil for a few minutes, until browned and then added a pinch of mix of grated garlic and ginger and fried it for one minute.

I crushed the  dried sage leaves and mixed it with a few cumin seeds and fried it with the onion and garlic mixture for about a minute also.

I added the chopped pumpkin and poured some warm water. Keep adding water until you have a thick sauce consistency and the pumpkin is soft.

This took me about 30 minutes.

You can have it with warmed pita bread (خبز لبناني) or brown rice. And there you go! A filling sweet soulful dish!

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