Sometimes magic just happens. We had been prepping for our Pop Up shop and there was no lunch in the offing! I had pumpkin, I had Bumbu Curry Paste (thanks Mozaic) and so they were a natural pair. We knew we were onto a winner as it cooked. AMAZING. So if you have some curry paste just sitting around, begging to be used this is the perfect way to use it. I do suggest you go with the Bumbu of course. Maybe it's time to get a batch made!
You could use any of these other curry pastes for this recipe as well;
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The Lazy Sourdough Bakery course now baking.
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Need
- 2 Tablespoons Bumbu Curry Paste per piece of pumpkin Recipe
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 4 wedges of Kent pumpkin, skin on
- 2 Pinches pink salt flakes or to taste BUY
- pot set yoghurt to serve Recipe
- 1 Handful fresh coriander or cilantro roughly chopped
- 1-2 red chilli sliced to garnish
- 2-3 spring onions, sliced to garnish
- Plenty seeds or nuts of choice (we used hemp seeds and pine nuts) toasted
Do
- 1
Preheat the oven to 180°C and line a baking dish with paper.
- 2
Prepare the pumpkin by de-seeding and placing into the baking dish. Spread the bumbu paste on top of each piece. Be generous. Drizzle with EVOO and season with pink salt flakes.
- 3
Roast 30 minutes. Increase temperature to 200°C and roast a further 10 minutes.
- 4
Serve hot with dollops of yoghurt, fresh herbs and sliced chillies and all the seeds, nuts you desire.
