Revolutionary Recipe: Sweet & Sour Pumpkin

Total Time: 20 minutes

Number of servings: 4

Per Serving 227 calories

Fat 2 g

Carbs 55 g

Protein 6 g

4

Ingredients

• 1½ cups water
• 4 Medjool dates, pitted
• 1 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• 1 small pumpkin, peeled and diced in ½-inch pieces (about 6 cups)
• ¼ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 1½ tablespoons lemon juice
• 1½ tablespoons brown rice vinegar
• 1 cup pineapple, diced
• ¼ cup fresh mint, diced

Instructions

1. In a small blender, blend the water and dates until smooth. Set aside.
2. Heat a large skillet or sauté pan over medium heat. Add fenugreek, cumin and mustard seeds and toast for 1 minute.
3. Then stir in the pumpkin, date water, coriander, turmeric, cayenne, lemon juice and brown rice vinegar. Cover and cook for 10 to 15 minutes, or until the pumpkin is tender. Stir occasionally for even cooking and to prevent burning. If the dish looks like it’s getting to dry, add a little more water and turn the heat to low-medium.
4. Once the pumpkin is fully cooked, add the pineapple and mint, and mix well. Turn off the heat and serve.