Spiced Pumpkin Stir Fry
At Tweed Real Food our love for pumpkin extends far and beyond. Being farmers we grow pumpkins, sell pumpkins, enjoy cooking with them them in a huge variety of ways and we have even mastered the carved Halloween pumpkin!! This is our take on a traditional Thai stir fry, it is so simple, yet incredibly delicious.
2 Tbsp coconut oil or your preferred oil for stir-frying
500g pumpkin, cut in cubes
4 eggs, scrambled
1 bunch of fresh basil (sweet or Thai), leaves removed and roughly chopped
1 Tbsp Fish Sauce
Juice of one lime
Optional: 1 cup of cooked rice to serve
In a large pot bring water to the boil and cook pumpkin until it just beginning to soften. Drain and set aside.
If enjoying with rice, cook rice according to packet instructions.
In a large fry pan or wok, over medium-high heat, add coconut oil until melted and fragrant.
Add pumpkin and sprinkle with Durban Earth Curry Rub and Honey Garlic Splash Balsamic Vinegar.
Add egg mixture and toss until the eggs resembles a scrambled egg like texture.
Add fish sauce, lime juice and fresh basil and toss for a further minute and serve.