Ingredients
- 20g unsalted butter
- 1 tbsp olive oil
- 1 large red onion, peeled and cut into 1cm-thick slices
- 1kg pumpkin, peeled and cut into 3cm pieces
- Salt
- 30g pumpkin seeds
- ½ tsp each ground cumin and coriander
- ¼ tsp ground turmeric
- 4 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 green chilli, halved lengthways
- 1 tbsp caster sugar
- 200ml vegetable stock
- 100g Greek yoghurt
- 1 tbsp chopped fresh coriander
ROASTED PUMPKIN AND CARDAMON SALAD
Method
- Heat the oven to 200C
- Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft
- Add the pumpkin, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour
- Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar
- Mix and transfer to an ovenproof dish large enough to hold everything snugly
- Pour in the stock and roast for 30 minutes, by which point the pumpkin should be tender and all the liquid absorbed or evaporated
- Serve warm with yoghurt spooned on top and a sprinkling of chopped coriander
Comments
Thanks to ROSEDALE ORCHARDS for supplying the pumpkin for the demonstration
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