PREP TIME: 15mins COOKING TIME: 30mins

SERVING SUGGESTION

Serve with basmati rice or naan

INGREDIENTS
  • 4 tablespoons neutral oil
  • 1.2kg pumpkin/butternut sliced into wedges
  • 1 large onion finely chopped
  • (opt) 1 green mild chilli split lengthways
  • 3 garlic cloves minded
  • 3 tablespoons freshly grated ginger
  • 4 ripe tomatoes cut into wedges
  • 1 tin black beans
  • 1 tin (400g) coconut milk
  • twig or two of fresh curry leaves (opt)

Spice 

  • 2 tablespoons Garam Masala
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon turmeric

Garnish

Squeeze of lime & fresh curry leaves

 

METHOD
  1. Pre-heat oven to 180c
  2. Line two baking trays with baking paper.
  3. Cut the pumpkin in half, scoop out and discard the seeds then cut into half moons (crescents) or chunks.
  4. In a big bowl, drizzle with oil and add garam masala, 1 tspn of salt, black pepper, add the pumpkin and toss to coat evenly
  5. Spread the pumpkin in a single layer on the roasting trays and roast uncovered until soft and tender, about 20minutes, remove
  6. In a medium saucepan, add the oil, add the mustard seeds, and gently fry till the seeds pop, keeping the lid on
  7. Add the onions and chillies if using and gently cook for 12 minutes, until soft and golden
  8. Add the ginger and garlic and fry till fragrant, add the garam masala, and stir for a couple of minutes
  9. Add the beans & tomatoes and cook for a few minutes until soft, add the turmeric, 1/2 teaspoon of salt, few twists of pepper and the coconut milk. Tip the pumpkin into the pan and stir to mix. Cover and leave to heat for a few minutes until heated through.
  10. Season and serve

PREP TIME: 15mins COOKING TIME: 30mins

SERVING SUGGESTION

Serve with basmati rice or naan

INGREDIENTS

  • 4 tablespoons neutral oil
  • 1.2kg pumpkin/butternut sliced into wedges
  • 1 large onion finely chopped
  • (opt) 1 green mild chilli split lengthways
  • 3 garlic cloves minded
  • 3 tablespoons freshly grated ginger
  • 4 ripe tomatoes cut into wedges
  • 1 tin black beans
  • 1 tin (400g) coconut milk
  • twig or two of fresh curry leaves (opt)

Spice 

  • 2 tablespoons Garam Masala
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon turmeric

Garnish

Squeeze of lime & fresh curry leaves

 

METHOD

  1. Pre-heat oven to 180c
  2. Line two baking trays with baking paper.
  3. Cut the pumpkin in half, scoop out and discard the seeds then cut into half moons (crescents) or chunks.
  4. In a big bowl, drizzle with oil and add garam masala, 1 tspn of salt, black pepper, add the pumpkin and toss to coat evenly
  5. Spread the pumpkin in a single layer on the roasting trays and roast uncovered until soft and tender, about 20minutes, remove
  6. In a medium saucepan, add the oil, add the mustard seeds, and gently fry till the seeds pop, keeping the lid on
  7. Add the onions and chillies if using and gently cook for 12 minutes, until soft and golden
  8. Add the ginger and garlic and fry till fragrant, add the garam masala, and stir for a couple of minutes
  9. Add the beans & tomatoes and cook for a few minutes until soft, add the turmeric, 1/2 teaspoon of salt, few twists of pepper and the coconut milk. Tip the pumpkin into the pan and stir to mix. Cover and leave to heat for a few minutes until heated through.
  10. Season and serve