One-Pan Pumpkin Leaf Sishebo

Bring goodness and local flavour to this shishebo recipe with pumpkin leaves (mekopu). As one of the Future 50 Foods, pumpkin leaves (mekopu) are grown locally and filled with incredible nutritional value. Enjoy them in a tasty meal that’s better for you and better for the world.

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Course Dinner, Lunch

Ingredients

500 g pumpkin, peeled and sliced into wedges
olive oil, for drizzling
1 thumb-sized piece of ginger, finely grated
30 ml (2 tbsp) curry powder
5 ml (1 tsp) ground turmeric
1 Knorr Tomato Base Dry Cook-In Sauce
30 g (1 cup) tender pumpkin leaves (mekopu), chopped
1 x 400 g tin lite coconut milk
Steamed rice, to serve

Instructions

Preheat the oven to 180 degrees Celsius.
In a large oven-proof pan or pot, mix the ginger, curry powder, turmeric, and KNORR Tomato Base Dry Cook In Sauce.
Add the pumpkin wedges, drizzle with olive oil and toss well to coat.
Roast in the preheated oven for 20 minutes or until golden and soft.
Remove from the oven and add the pumpkin leaves (mekopu) and coconut milk. Stir to combine.
Return to the oven for 10 minutes to reheat (you could do this on a stovetop to save time).
Serve with steamed rice.

Keywords African cuisine, Healthy pumpkin recipe, mekopu, PLANT BASED FOOD, PLANT BASED RECIPES, pumpkin leaves, VEGAN FOOD, vegan recipe pumpkin, vegetarian recipe pumpkin

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