Make this easy vegan pumpkin stir-fry with Red Kuri squash or any other pumpkin variety and an abundance of vegetables for a dinner that’s simple, healthy and comforting. It’s brilliant for a cold evening in fall or winter, and ready in under 30 minutes.
1 Red Kuri squash (about 500g) or any other pumpkin of your choice
1 cup (125g) zucchini, chopped
1.5 cups (115g) chestnut mushrooms
1 tsp dried corinader
black pepper to taste
1/4 cup cashew milk or any other plant milk of choice
1 large handful fresh spinach
rice or noodles, to serve
For the sauce
1.5 tbsp tamari or soy sauce if not GF/liquid aminos
1 tbsp maple syrup
1 tsp corn starch
3 tbsp water
Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.
Add the squash to a large frying pan or wok on a medium-high heat with around 1/4 cup water. Cook for around 5 minutes, rotating the pieces occasionally, until they start to soften.