Munchkin pumpkins are available in most supermarkets during the lead up to Halloween. If you can’t find them, use slices of butternut squash or 3 small pumpkins cut in half.
The vegetable curry is also delicious as side dish without the pumpkin
6 munchkin pumpkins
2 tbsp vegetable oil plus extra for drizzling
1 onion, finely diced
2 cloves garlic, minced
1 tsp grated ginger
2 tbsp curry paste of your choice (I used madras)
100 g broccoli florets
100 g green beans, 1 cm slice
1 red pepper, chopped into 1 cm cubes
200 ml coconut milk
2 tbsp toasted seeds
Preheat the oven to 180C fan. Lightly greast a baking tray. Remove the top of the pumpkin. Use a spoon to scoop our the seeds. Place the pumpkin on the tray, drizzle with a little olive oil and season with salt. Roast for 30-14 minutes or until just tender.
Heat the vegetable oil in a pan over a medium heat. Add onion, sauté for 5-7 minutes. Add garlic and ginger, cook for a couple of minutes and stir in the curry paste.
Add broccoli, green beans and pepper. Cook for 5 minutes. Stir in coconut milk, reduce the heat and allow to simmer for 5 minutes.
When the pumpkins are cooked, use a spoon to remove some of the flesh. Add the flesh to the cooked veg and spoon back into the pumpkins. Serve with toasted seeds sprinkled over the top.
- 6 munchkin pumpkin ( see note above)
- 2 tbsp vegetable oil
- 1 onion finely diced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 2 tbsp curry paste of your choice (I used madras)
- 100 g broccoli florets
- 100 g green beans 1 cm slice
- 1 pepper cut into 1 cm cubes
- 300 ml coconut milk
- 2 tbsp toasted seeds
Instructions
- Preheat the oven to 180C fan. Lightly greast a baking tray. Remove the top of the pumpkin. Use a spoon to scoop our the seeds. Place the pumpkin on the tray, drizzle with a little olive oil and season with salt. Roast for 30-40 minutes or until just tender.
- Heat the vegetable oil in a pan over a medium heat. Add onion, sauté for 5-7 minutes. Add garlic and ginger, cook for a couple of minutes and stir in the curry paste.
- Add broccoli, green beans and pepper. Cook for 5 minutes. Stir in coconut milk, reduce the heat and allow to simmer for 5 minutes.
- When the pumpkins are cooked, use a spoon to remove some of the flesh. Add the flesh to the cooked veg and spoon back into the pumpkins. Serve with toasted seeds sprinkled over the top.
Comments (0)