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.
3 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- 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.
- 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.
- 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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