Japanese Pumpkin Stew
- 1 tsp olive oil
- 1 onion, halved and sliced
- 3 garlic cloves, crushed
- 2cm piece of ginger, peeled and grated
- 750g pumpkin of choice, cubed
- 2 tbsp miso paste
- 1 tbsp tamari (gluten free soy sauce)
- 1 tbsp apple cider vinegar
- 1x tin of red kidney beans, drained
- 2 small pak choi, washed with leaves separated
- 2 tbsp sesame seeds
- 2 spring onions, shredded
How to Make It
Heat the olive oil in a saucepan and add the onion, garlic and ginger and stir over a medium heat for 4-5 minutes until softened.
Add the pumpkin cubes and cook for 15 minutes to soften, stirring from time to time to stop them sticking to the pan.
Add the stock, soy sauce, apple cider vinegar and miso and bring to a simmer. Cook for another 5 minutes or until the pumpkin is cooked.
Stir in the beans and pak choi and cook for a further 4-5 minutes until the beans are piping hot and the pak choi wilted.
Divide between 4 bowls and scatter over some spring onion and sesame seeds to serve.
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