Roast Coconut Pumpkin

    1 hour

    Lovely flavours of ginger, garlic, cumin, chilli, coriander and coconut milk go into the sauce for this roast pumpkin recipe. Serve with rice or couscous.


    Victoria, Australia
    8 people made this

    Serves: 2 

    • 1/2 Japanese pumpkin
    • 1 large onion, sliced
    • 2 sticks celery, sliced
    • 1 chilli, finely chopped
    • 5cm ginger root, finely chopped
    • 1 clove garlic, finely chopped
    • 1 teaspoon cumin
    • 1 teaspoon ground coriander
    • 1 (400ml) tin coconut milk
    • 1/2 bunch fresh coriander, chopped
    • 1/2 cup slivered almonds

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Peel the pumpkin and cut into 4cm cubes. Lightly toss in oil and roast at 180 degrees C in a baking tray until just tender.
    2. Saute onion and celery in 1 tablespoon oil until transparent. Add chilli, ginger, garlic, cumin and ground coriander. Cook two minutes, then add the coconut milk. Take off the heat and add the chopped fresh coriander.
    3. Pour the sauce over the pumpkin the baking tray, sprinkle with slivered almonds and bake a further 30 minutes. Serve with rice or couscous.

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