Roast Pumpkin with a Coconut, Turmeric & Tamarind Gravy

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Roast Pumpkin with a Coconut, Turmeric & Tamarind Gravy - serves 4

  • 1 can chickpeas
  • 300g spinach
  • 1 squash quarted
  • 1 garlic clove
  • 200ml coconut milk
  • 250ml veg stock
  • 1 tsp ground turmeric
  • 1 tsp tamarind paste
  • ½ tsp ground cloves
  • 4 spring onions
  • 1/2 bunch coriander

Method

  • Preheat the oven to 200. Peel and deseed and cut the squash into wedges. Drizzle with olive oil and roast for about 25 minutes.
    Add coconut oil to a pan. Add chilli and garlic , soften for 2 mins. Add turmeric, tamarind, cloves and warm through. Add the squash and simmer for 5-10 minutes. To serve, sprinkle with coriander and spring onions.