Spiced pumpkin smash
I recommend doubling this recipe as it’s so good in so many incarnations. I love it most with the spring onion pancakes and a bright herb salad, but I also serve it as a side with curries, plopped on top of a bowl of brown rice with greens or just with a softly poached egg and some chilli oil (here).
Ingrediënten
- 2 cups 300 g cubed pumpkin
- 1 brown onion cut into eighths
- 3 unpeeled garlic cloves
- 1 tsp sea salt
- ¼ cup 60 ml olive oil
- ¼ cup 60 ml canola oil
- 1 handful curry leaves see Note
- 2 Tbsp yellow mustard seeds
- 1 Tbsp nigella seeds
Instructies
- Preheat the oven to 180°C (350°F).
- Spread the pumpkin, onion and garlic on a baking tray.
- Sprinkle with the salt and drizzle with the olive oil.
- Pop the tray into the oven for 40 minutes or until the pumpkin is cooked through and the onion is completely softened.
- Transfer the pumpkin and onion to a bowl and squeeze in the garlic.
- Mash with a fork, then spoon into a serving bowl.
- Right before you’re ready to eat, heat the canola oil in a small saucepan over medium–high heat.
- Add the curry leaves and mustard seeds and cook for a few minutes or until the leaves start to crisp up and the seeds pop.
- Pour the spiced oil over the pumpkin, sprinkle with the nigella seeds and serve straight away.
Notes / Tips / Wine Advice:
If you can’t find curry leaves, leave them out and add some lemon zest with the nigella seeds at the end.
--------------------------------------------------------------------------------------------------
