Spying a pumpkin in my parents’ pantry and inspired by a Jamie Oliver recipe I had seen I decided that the best way to deal with pumpkin is, not to deal with it. Basically by stuffing a pumpkin, you will spend a minimum of time risking your fingers trying to cut it up. So here’s my take on a vegetarian stuffed curry pumpkin.
Stuffed and baked pumpkin
Serves 3 to 4
1 pumpkin (about 1 kg)
50 g wild rice or brown rice
50 g almonds
50 g chickpeas (cooked)
3 cloves of garlic (crushed or finely diced)
1/2 red onion (diced)
1 tsp tomato puree
1 dried chilli (chopped and with seeds)
1 tsp madras curry powder
1 tsp paprika
1/2 tsp nutmeg powder
salt and pepper
- Preheat your oven to 200 degrees celsius.
- Cut the top of the pumpkin and remove the seeds with a spoon. Continue to carve the hole bigger and save the pumpkin scraps, you’ve removed.
- Dice the pumpkin scraps, garlic, red onion and dried chilli. Heat a pan with some olive oil and pour in the pumpkin, garlic, onion and chilli, when it’s hot.
- Fry and stir until the onions start to go translucent. Make some room on the pan and scorch of the tomato paste. Then add paprika, curry powder and nugmeg and stir. Set the heat down to medium/low, add rice and enough water to cover. Leave it to simmer for about 10-20 minutes.
- Season the rice mixture with some salt and pepper, turn of the heat and leave it be for now. There should still be a bit of water left in the rice mixture. If not, add a couple of spoonfuls of water.
- Meanwhile prepare your pumpkin by putting it on some tinfoil and in a baking tin. Put the rice mixture in the pumpkin, put the pumpkin lid on top and wrap it in tinfoil.
- Bake the pumpkin at 200 degrees in the middle of the oven for about an hour. Check to see if it’s cooked by poking it with a knife. If the knife goes through easily, it’s cooked.
- Serve with some salad.