Golden Nugget Pumpkins Stuffed with Coconut Vegetables
Recipe from Winter 2018 issue of True Natural Health
3 Golden Nugget pumpkins (about 320 gm each); cut in half horizontally.
2 Tbsp olive oil
1 brown onion, chopped
2 Tbsp korma curry paste
200 gm broccoli, chopped
120 gm green beans, chopped into 3 cm pieces
1 red capsicum, chopped
270 gm can coconut cream
Preheat oven to 180ºC. Scoop out pumpkin seeds and discard. Place pumpkin on baking sheet cut side up. Drizzle with half the oil and bake for 45 minutes until tender.
Heat remainder oil and cook onion for 3 minutes, add curry paste and cook another 2 minutes. Add broccoli, beans and capsicum and cook for 2 – 3 minutes, stirring. Pour coconut cream over, reduce heat and simmer 5 minutes. Spoon mixture into shells and bake for 15 – 20 minutes to heat through.