Bumbu Curry Roasted Pumpkin

Serves 4 Prep Time 5 minutes   Cook Time 40 minutes  
by Tenina Holder

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!

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Need

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.

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