One-pan pumpkin leaf sishebo
|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||pumpkin leaves — chopped|
|1||coconut milk — tin|
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.