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Glynn Purnell’s Coconut Braised Pumpkin with Chilli, Lime and Ginger

Category: Main Dishes

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


2 cloves of garlic – chopped

1 onion – finely chopped

1 medium pumpkin peeled and deseeded – cut into 8

2 tins/800ml of Mai Siam coconut milk

1 tsp dried chilli flakes

1 tsp coriander seeds

1 lemon grass

1 tbsp grated ginger

1 lime – zested and juiced

1 red chilli – sliced thinly

½ bunch coriander – chopped

Cooking Method

Step 1

1. Pre heat oven to 180°C

Step 2

2. In a casserole dish with a little oil fry off the garlic and onion then add the pumpkin.

Step 3

3. Cover the pumpkin with coconut milk and add chilli flakes and coriander seeds. Add the lemon grass, ginger and ½ of the lime juice. Cover and bake in the oven for 20 minutes until tender (longer if needed)

Step 4

Once cooked, to serve, sprinkle sliced chilli, lime zest and coriander over the braised pumpkin and serve with stir fried Chinese vegetables or steamed rice.

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