Pumpkin is one vegetable that truly marries well with sweet spices and it’s a winter favourite here in NZ. So I’ve sprinkled it with cloves, coriander and mustard seed and added a bit of heat with a little chilli. The pumpkin will go well with a plain roast, a grill or an Indian meal. Alternatively, onced baked, peel away the skin and then puree it with chicken stock and a touch of coconut cream for a wonderful winter soup.

Ingredients

• 1 kg pumpkin
• 75 grams butter, melted
• 1 tblsp mustard seeds
• 1 tblsp coriander seeds
• 10 whole cloves
• 2 chillies, deseeded and chopped
• 2 cloves garlic, finely chopped (optional)
• 2 tblsp grated palm sugar or use brown sugar
• salt and garam masala to season (see Cook’s Tip)

Method

1. Remove the seeds from the pumpkin and cut into 1cm thick slices and place on a greased foil-lined tray. Brush with melted butter.
2. Crush the mustard seeds and coriander and whole cloves in a mini food processor or coffee mill and then sprinkle over the top with the chillies, garlic and palm or brown sugar.
3. Roast at 200ºC for 20 minute or until just tender. Sprinkle with salt and garam masala before serving.

Cooks Tips

- Garam means spices and masala means blend or mixture. You can make your own or buy it ready made. It is wonderful when used in combination with curry leaves or for sprinkling over foods just before serving. Look for a brand that does not have any cumin, coriander or turmeric in it as it will be sweeter. It will also lack curry overtones and be more versatile in your kitchen.