Indian-Spiced Pumpkin Wedges
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 cardamom pods
- 3 tablespoons sunflower oil
- 1 teaspoon castor sugar or mango
- chutney
- for the coconut pesto
- 1 garlic clove, crushed
- 1green chilli, deseeded and chopped
- pinch of castor sugar
- 1 tablespoon sunflower seeds
- roughly chopped
- 6 tablespoons coconut cream or soy cream
- 1 tablespoon lime juice
Preparation
Cut the pumpkin or squash into thin wedges about 1 cm (1/2 inch) thick, discarding the seeds and fibres, and put in a large dish
Heat a heavy-based frying pan until hot, add the whole spices and cook over a medium heat, stirring, until browned
Leave to cool, then grind to a power
Mix the ground spices in a mortar with a pestle
Mix the oil and sugar or mango chutney in a small bowl, then add to the pumpkin wedges and toss well to coat
Cook the pumpkin or squash wedges under a preheated hot grill, or over a preheated hot gas barbecue or hot grill, or hot coals of a charred barbecue, for 6-8 minutes on each side until charred and tender
Meanwhile, make the pesto, put the coriander leaves, garlic, chilli, sugar and sunflower seeds in a food processor and process until fairly finely ground and blend
Season with salt and pepper
Add the coconut cream or soy cream and lemon juice and process again
Transfer to serving bowl
Serve the wedges hot with the coconut pesto
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