Serves 2


1 red onion, chopped

1/2 cup water, adding more as necessary to steam

2 cups Kent pumpkin, cut into 1cm cubes (use a good quality, nice tasting pumpkin here; Jap or Butternut would be OK as well)

3 Medjool dates, seeds removed and chopped

1 Tbsp organic coconut oil for sauteing (or water saute)

1 -2 tsp apple cider vinegar (as you prefer)

1 cup kale, stems removed and chopped (about 4-6 leaves) or a large handful of baby spinach

1-2 tsp cumin or cinnamon (adjust for a different taste)

2 free range eggs (optional)


Saute the red onion in coconut oil or water until tender. Then add 1/2 cup of water and the finely chopped dates and fry until all the sweet water has steamed off, caramalising the union. Add another 1/2 cup of water and the cubed pumpkin pieces, apple cider vinegar and cumin and cover and simmer for about 5-10 minutes. Add more water as required.

Once the pumpkin is almost tender add the kale or baby spinach and simmer for another 2 minutes or so until the pumpkin is tender but not too mashed.

If using the eggs, push all the ingredients to the edge of the pan and add two eggs. Cover again and fry the eggs until cooked through. Slightly runny eggs here is particularly nice with this dish.


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