Coconut Curry in a Pumpkin

Coconut Curry in a Pumpkin

Roni Saslove, Winemaker & consultant, Tel Aviv

“I like this recipe because it has an element of surprise with lots of layers that allow you to go wild with creativity. I’ve gone for a more Southern Asian-style in the below recipe, but you could also take it in a more Mediterranean direction with rice, pine nuts, raisins, parsley, Baharat/Ras el Hanut spices, turmeric, paprika, cumin, cinnamon and black pepper! The possibilities are endless!”

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INGREDIENTS

  • Coconut cream

  • Thai red curry paste

  • Tofu

  • Cherry tomato

  • Coriander

  • Lemon grass

  • Kafir lime

  • Peanuts

RECIPE

  • Cut the top of the pumpkin in a way that will allow you to re-close. Empty our the inside of the pumpkin and then start throwing in stuff you like. I’ve listed my favourite combination of ingredients above!

  • Close the pumpkin and put the top back on. Wrap it inside baking paper and place in the oven either inside a pot or on a baking tray. Preheat oven to 180°C and cook until the pumpkin is soft - this should take about 2 hours.

  • Serve the pumpkin in a bowl with a spoon and dig in!