Lumina Pumpkin Olan

This is a vegan, delicious, and mild stew made with the Lumina white pumpkin, black eyed peas, Thai chili, and coconut milk. This can be a delicious side to serve with cooked grains or roti, or a meal by itself.

Olan is a traditional curry in the cuisine of Kerala, and is  made with winter melon. This particular stew uses the white fleshed pumpkin also called Lumina pumpkin. I love to use the regular orange pumpkin and this Lumina pumpkin as well as other squashes in sweet as savory recipes. Since this is the season of pumpkins and winter squashes, I chose to use this in the traditional curry.  This stew gives the same comforting flavors as the traditional ones, the cooking time alone varies. The pumpkins cook faster than the winter melon. 

Olan is also made during festivals, and is part of Onam Sadhya. This curry also tastes exactly the same and is fit to serve for Sadhya as well as for any day. 

This stew is mild. The Thai chilies are used but just to give a mild hint of heat. The coconut oil, coconut milk, and curry leaves give the comforting and addictive flavors and are not overwhelming. The creaminess is also just right, not too thin, and not very creamy. The perfect balance of the flavors and the nutrition profile makes this an ideal one to serve when you are recovering from illness. This mild stew rich in nutrients is soothing to the tummy.

Traditional Olan recipes use a dark colored bean, payaru, similar to moth or adzuki  bean. The beans are the source of proteins. This recipe uses black eyed peas. The curry leaves give amazing flavor and aroma. Do not skip, but if you do not have its availability, you will miss a little on the aroma and flavors, but it’s perfect to enjoy the flavors of this stew.

Did I say that this takes less time to cook and  bring it to the table? In about 20 minutes, this can be served, if you have cooked or canned black eyed peas. Else, a little longer. The black eyed peas take a little less time to cook than other beans, and can be made quickly using the regular pressure cooker or instant pot. 

If you are wondering what to serve this mild stew with, then there are a couple of options. This stew can be served with a piece of crusty loaf for a meal. As the mercury is dropping, this is a wonderful option for a quick dinner. This stew can also be served with rice, millets, or quinoa. Basically, any cooked grain and this stew will be a heavenly meal. This also pairs well with flatbreads like chapathi, paratha, or poori. I would love to serve this Methi pumpkin Luchi or pumpkin paratha for a delicious fall meal. This can be a great side for the holidays too! 

November is World Vegan Month. Most of our food that we consume are vegan, though some of our foods aren’t so. We never miss any flavors with vegan foods. Right from my childhood, I have enjoyed tons of vegan recipes at home. Check the blog for the delicious vegan recipes and you too would love them. To celebrate World Vegan Month, Stacy is hosting and event in our Foodie Extravaganza group and we are sharing delicious vegan recipes for you to try. Make sure to scroll to the bottom of the page for the links. Thanks, Stacy!

I am also linking this to Sundays on Silverado, Happiness is Homemade, Wonderful Wednesday, and What’s For Dinner.

Ingredients 

Black eyed peas - 1/2 cup

Lumina pumpkin - 2 cups

Water - 2 cup

Coconut milk -  1/2 cup, canned

Salt - 3/4 tsp

Coconut oil - 2 tbsp

Curry leaf - 2 sprigs

Green chili  3 to 4

Method

Pressure cook the black eyed peas in one cup water.

Heat coconut oil in a pan, add the curry leaves and fry for 30 seconds. Add the slit Thai chili and the pumpkin. Sauté, cover, and cook for 4-5 minutes.

Add a cup of water, quarter cup coconut milk, cooked black-eyed peas, salt, and simmer for 2-3 minutes.

Add the remaining coconut milk, stir, and when it begins to boil, remove from the flame.

Serve with rice, or flatbreads.

Vegan Recipes for World Vegan Month. Thanks, Stacy!

• Baba Ghanoush from Karen’s Kitchen Stories
• Bhendi - Okra Masala Dry from Sneha’s Recipe
• Capsicum Potato Curry - Aloo Shimla Mirch from Sara's Tasty Buds
• Chickpea Falafel Salad from Palatable Pastime
• Lumina Pumpkin Olan from Magical Ingredients
• Sticky Pudding Carrot Pineapple Cake from Food Lust People Love
• Sweet and Sour Eggplant Salad from A Day in the Life on the Farm