Red Meat Allergy Friendly Pumpkin & Coconut Rosa Sauce
Total time30 min
Prep time10 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup pumpkin purée
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- ½ tsp turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh basil, thinly sliced
- 1 tbsp fresh oregano leaves
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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