INGREDIENTS
50 g fresh ginger, peeled and grated
½ pumpkin, sliced into 4 cm thick wedges with skin
2 red chilli, deseeded and finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 tablespoon ground garam masala
2 tablespoons curry powder
½ bunch coriander root, washed and finely chopped
½ tin Napoli passata
1 litre (4 tins) coconut cream
1 lime, juiced
1 cup coconut water
Miele Accessories
METHOD
- Pre-heat oven on Fan Plus at 175°C, if applicable, activate Crisp function.
- Heat the olive oil in a medium sized saucepan over a low heat, Induction setting 4-5.
- Sweat the ginger, chilli and spices for 1 minute, or until fragrant.
- Increase to medium-high heat, Induction setting 6-7. Add passata and bring to the boil.
- Add the coconut cream and water and bring back to the boil, add coriander root and simmer until slightly thickened.
- Place the pumpkin wedges into a wide baking tray that has been buttered and seasoned with salt, lay them decoratively side by side.
- Pour the curry sauce over the pumpkin. Place into the oven on shelf position 2 and bake for 35 minutes or until tender.
- Remove and cover with foil until ready to serve. I prefer to rest the pumpkin at least 30 minutes before serving.