Pumpkin Xinxim

Ingredients

• 🧂Saltto taste
  
• 🧅Onion1 large, finely chopped
  
• 🧄Garlic4 cloves, minced
  
• 🌶️Cumin Seeds1/2 tsp
  
• 🫙Coconut Milk400 g
  
• 🥬Pumpkin500 g
  
• 🫙Peanut Butter2 tbsp
  
• 🌶️Smoked Paprika1 tsp
  
• 🫙Palm Oil2 tbsp
  
• 🌶️Black Pepper1 tsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the Palm Oil in a heavy-bottomed pot over medium heat until shimmering.

2. 2

   Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

3. 3

   Stir in the garlic plus the smoked paprika, black pepper and cumin seeds; toast for about a minute until the kitchen smells incredible.

4. 4

   Add the pumpkin, turning every piece through the spice base so it's fully coated, and sear lightly.

5. 5

   Pour in the coconut milk, bring to a gentle bubble, then cover and simmer until the pumpkin is tender.

6. 6

   Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lime.