Finding new ways to eat a veggie is something I find exciting. And doing things that are exciting & joyful, well.... isn't that what living to the fullest is about? Finding Joy and comfort in a plate of food - it's one of my happy places these days.
INGREDIENTS Serves : 2
Pumpkin 250 gms
Olive Oil 20 ml
Rosemary 1 Tbsp
Salt 1 Tbsp
Coriander Leaves 1 Cup
Coconut Milk 1/2 Cup
Green Chilli 1
Garlic Powder 1 Tbsp
Chilly Flakes A handful
Step 1 Set your oven or microwave on the convection mode, pre heat at 200°C
Cut the pumpkin into wedges and place them in a bowl. Toss in the Olive Oil and make sure they are coated in it.
Spread them onto the baking tray and season with Rosemary & Salt. Feel free to add seasonings of your choice. Roast them for about 30-40 minutes, until nice and golden brown.
Now for the Coriander Chutney, blitz up the Coriander, Coconut Milk and Green Chilli together. Add in the Garlic Powder and Salt as per your liking.