
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
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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.
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