Munchkin pumpkins are available in most supermarkets during the lead up to Halloween. If you can't find them, use slices of butternut squash.The vegetable curry is also delicious as side dish without the pumpkin
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Ingredients
- 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.
Nutrition
Calories: 232.5kcalCarbohydrates: 35.4gProtein: 4.6gFat: 10.9gSaturated Fat: 9.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 23.7mgPotassium: 1105.9mgFiber: 6.4gSugar: 7.5gVitamin A: 27594.1IUVitamin C: 72mgCalcium: 156.5mgIron: 3.8mg
Tried this recipe?Let us know how it was!