1 quarter pumpkin, in wedges
1 red onion, finely sliced
3 cloves of garlic, minced
1tbsp ginger, minced
1tsp ground turmeric
1tsp smoked paprika
1tsp fennel seeds
1tsp cumin seeds
2 bunches bok choy, roughly chopped
1 can chickpeas, drained
1 can coconut milk
250ml vegetable stock
35g unsalted peanuts, roughly chopped
½ tsp chilli flakes
¼ tsp sea salt flakes
1 lime, zested and sliced into wedges
1 bunch of spring onion, finely sliced
1. Heat oven to 190C. Arrange the pumpkin wedges in a baking dish, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes until lightly caramelised and starting to soften.
2. Meanwhile, place a frying pan over a medium heat. Add a drizzle of oil and fry the onion for 5 minutes until softened and caramelised. Add the garlic, ginger and spices and cook for 2 minutes until fragrant. Add the coconut milk and veg stock, season and bring to a simmer.
3. Scatter the chickpeas and bok choy over the pumpkin. Pour over the spiced coconut milk and return to the oven for 15 minutes until the pumpkin is tender. Use a cutlery knife to pierce and check if they are cooked through.
4. Mix the peanuts in a small bowl with chilli flakes, salt, and lime zest. Sprinkle the peanut mix over the pumpkin and return to the oven for 8 minutes until the peanuts are toasted.
5. Scatter over the spring onion to serve with the lime wedges.