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Coconut Braised Pumpkin with Chickpeas, Bok Choy and Peanut Gomasio

Serves 4


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.

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