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One-pan pumpkin leaf sishebo


One-pan pumpkin leaf sishebo

Ingredients 8
Servings 4
Time 10 min

Ingredients

  • 500
    g
    pumpkin - peeled and sliced into wedges
  • olive oil - for drizzling
  • 1
    thumb-sized piece of ginger - finely grated
  • 30
    ml
    curry powder
  • 5
    ml
    ground turmeric
  • 1
    KNORR tomato base dry cook-in-sauce tomato base dry cook-in-sauce
  • 30
    g
    tender pumpkin leaves (mekopu) - chopped
  • 1
    400g tin lite coconut milk
 

Method

30 min
 

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.


 

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