Roast Pumpkin in Creamy Coconut Sauce

Try this dish of creamy deliciousness for a Dairy Free dinner idea. Big thanks to my Mum (Kathy) for sharing her recipe with us! Was a hit when she made it for me and Mr Coconut.

Ingredients:

• ½ squash/pumpkin
• 2 sticks sliced celery
• 1 clove finely chopped garlic
• 5 cm ginger root, finely chopped
• 1 tsp cumin
• 1 tsp ground coriander
• 1 chilli finely chopped (or 1 tsp chilli powder)
• 400ml Raglan Coconut Yogurt
• ½ bunch fresh coriander, chopped
• ½ cup slivered almonds and sunflower seeds (roasted)

Method:

1. Peel the pumpkin and cut into 4cm cubes. Lightly toss in coconut oil and roast at 180 degrees in a baking tray until tender.
2. Sauté celery in 1 tbs oil until transparent.  Add garlic, chilli, ginger, cumin and ground coriander.  Cook for two minutes then add Raglan Coconut Yoghurt.  Remove from heat and add the chopped fresh coriander.
3. Pour the sauce over the pumpkin, sprinkle with slivered almonds and toasted sunflower seeds, and you’re ready to go!

Served with your choice of rice or couscous, this is a healthy and quick dinner option that the whole family can enjoy!