Brighten up the evening with this vegetarian stuffed pumpkin starter thats a beautiful mixture of colours and textures.
- Preheat oven to 180°C. Cut pumpkins in half horizontally. Scoop out seeds and discard. Place pumpkins, cut-side up, on a large baking tray. Drizzle with half the oil and season with salt and pepper. Bake for 45 to 50 minutes or until just tender.
- Meanwhile, heat remaining oil in a large frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until tender. Add curry paste and cook for 2 minutes. Add broccoli, beans and capsicum. Cook, stirring, for 2 to 3 minutes or until well coated. Pour over the coconut cream. Reduce heat to low and simmer for 5 minutes or until vegetables are just tender.
- Spoon vegetable mixture into pumpkin halves. Bake for 15 to 20 minutes or until golden and hot.
- Place pumpkins on plates. Top with a dollop of yoghurt and coriander. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set