One-pan pumpkin leaf sishebo

Name: One-pan pumpkin leaf sishebo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 500 g pumpkin peeled, sliced into wedges; olive oil for drizzling; 1 fresh ginger finely grated; 30 ml curry powder; 5 ml turmeric ground; 1 cook-in-sauce tomato; 30 g chopped; 1 coconut milk tin

4 servings Prep: 10 mins, Cooking: 30 mins

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As one of our Future 50 Foods, pumpkin leaves (mekopu) are grown locally and filled with incredible nutritional value, they bring both goodness and local flavour to this sishebo.

By Food24 August 26 2019

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Ingredients (8)

500 g	pumpkin — peeled, sliced into wedges
	olive oil — for drizzling
1	fresh ginger — finely grated
30 ml	curry powder
5 ml	turmeric — ground
1	cook-in-sauce — tomato
30 g	— chopped
1	coconut milk — tin

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Method:

Preheat the oven to 180 degrees Celsius.

In a large oven-proof pan or pot, mix the ginger, curry powder, turmeric, and KNORR Tomato Base Dry Cook In Sauce. Add the pumpkin wedges, drizzle with olive oil and toss well to coat.

Roast in the preheated oven for 20 minutes or until golden and soft.
Remove from the oven and add the pumpkin leaves (mekopu) and coconut milk. Stir to combine.

Return to the oven for 10 minutes to reheat (you could do this on a stovetop to save time).

Serve with steamed rice.