Indian pumpkin stew

• a small pumpkin (600 g.)
• 300 g parsnip
• 2 cups basmati rice
• 1 onion
• a red pepper
• Aman Prana extra virgin red palm oil
• 100 g dried apricots
• 2 cloves garlic
• 100 g cashew nuts
• 2 teaspoons vegetable stock
• 1 teaspoon dried coriander, cumin, curry and cinnamon
• ½ teaspoon cayenne pepper
• a can of coconut milk (400 g)
• 150 ml water
• a bundle of fresh coriander
• lemon juice
• coconut flour (Amanprana)
• fresh ginger (+-2cm)

Preparation of indian pumpkin stew

Cook the basmati rice according to the instructions on the package. Chop the onion, garlic and ginger very finely and sauté them in the red palm oil (three minutes).  Add the diced pumpkin, bell bell pepper and parsnip and stir for a minute. Sprinkle with coriander, cumin, cayenne pepper, curry and cinnamon powder and stir-fry for a minute. Add the coconut milk, water and broth powder and bring to a boil. Simmer on medium heat for 15 min. Towards the end of the cooking time, add the cashews and apricots. Then add a little more coconut flour until the desired consistency is reached. Season to taste with some lemon juice. Remove from the heat and sprinkle with the fresh cilantro.