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Vegetable Pumpkin Stir-fry

This easy vegetable pumpkin stir-fry is a comforting, vibrant dish that combines seasonal squash with fresh vegetables in a creamy sauce. Perfect for busy weeknights and meal prep, it offers a delightful blend of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large Red Kuri squash Chopped and seeds scooped out.
  • 1 medium Zucchini Chopped.
  • 1 cup Mushrooms Sliced.
  • 1 medium Onion Chopped.
  • 1 tablespoon Ground coriander
  • 1 teaspoon Black pepper To taste.
  • 1 cup Cashew milk To add creaminess.
  • 2 cups Fresh spinach To be added at the end.
  • 2 cups Rice or noodles Optional for serving.
Sauce Ingredients
  • 3 tablespoons Tamari Gluten-free soy sauce alternative.
  • 2 tablespoons Maple syrup For sweetness.
  • 3 tablespoons Cornstarch To thicken the sauce.
  • 1/4 cup Water For cooking the squash.

Method
 

Preparation
  1. Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.
  2. Add the squash to a large frying pan or wok on medium-high heat with around 1/4 cup water. Cook for around 5 minutes, rotating the pieces occasionally, until they start to soften.
  3. Stir together the tamari, maple syrup, 3 tablespoons water, and cornstarch in a small mixing bowl to make the sauce.
Cooking
  1. Add the onion, zucchini, and mushrooms to the frying pan.
  2. Season well with ground coriander and black pepper, cooking and stirring for 5 minutes until the vegetables start to soften.
  3. Lower the heat and pour in the cashew milk together with the sauce, stirring on low-medium heat for 5-6 minutes until the vegetables are cooked through and the sauce has thickened.
Serving
  1. Turn off the heat and stir through the fresh spinach.
  2. Serve immediately with cooked rice or noodles if desired.

Notes

This stir-fry is ideal for meal prepping and can be frozen for up to 2 months. Always use fresh vegetables for optimal flavor and nutrients. Adjust sweetness by altering the maple syrup as per taste.