Sautéed Indian Pumpkin-Swiss Chard


I can’t call everything “curry,” but this saute has the classic flavors from pumpkin curry and sautéed greens. Traditionally, pumpkin curry is made from a blend of spices called Panch Phoran – basically an Indian 5 spice powder. It’s not easy to get a hold of, so I’ve approximated the flavors here. The biggest difference is the nigela seeds, or onion seeds. Instead, I’ve substituted a dehydrated onion flake. I like Tastefully Simple’s “Onion Onion” for this purpose. Also, many recipes call for Mango powder and I substitute lemon juice (use fresh squeezed) for the tartness mango powder provides. I have friends at work that follow me around when I bring this to work and heat it up in the microwave. I hope you’ll like it as much as I do.

Ingredients:

  • 2 cups sugar pumpkin, peeled, chopped into 2 inch pieces
  • 3 cups chopped swiss chard (rainbow swiss chard looks beautiful in this recipe)
  • 2 Tbsp olive oil
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • salt & pepper

Grind the following spices in a spice/coffee grinder to make the spice blend

  • 1/2 tsp fenugreek seeds OR fennel seeds
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seed
  • 1/2 tsp red chili powder
  • 1/2 Tbsp dehydrated onion
  • 1/4 tsp stevia (OR 1/2 tsp sugar if you must)
  • 1/2 cup water
  • Pinch nutmeg
  • 2 Tbsp lemon juice

Instructions:

  1. Add oil to hot fry pan or saute pan. Add the chopped onions and cook until soft and just starting to brown. Add garlic and a dash of salt and pepper.
  2. Add the spice blend and saute until fragrant. Turn heat to high and add the pumpkin. Stir frequently so veggie mixture doesn’t burn! Add stevia (or sugar) as you are stirring.
  3. When pumpkin begins to soften and brown slightly, add the swiss chard, water, nutmeg, and lemon juice. Add a generous pinch of salt and pepper. Stir well.
  4. Turn heat to med-low and cover pan. Leave to simmer until chard cooks down and gets sweet. Pumpkin will start to break down, but you don’t want it mushy. Check after about 10 minutes. Taste and adjust seasoning as needed.

Serve with brown rice, naan, chapati, or even tortillas.

Enjoy the seasonal bounty!

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One response to “Sautéed Indian Pumpkin-Swiss Chard

  1. Pingback: It’s Not Easy Being Greens | Yummy Mummy's Food Journey·

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