Serves

4

Ingredients

• 1 1/2 tablespoons vegan butter
• 1 tbsp olive oil
• 1 large red onion
• 1 large butternut pumpkin
• 4 tbsp pumpkin seeds
• 1 1/4 tsp nigella seeds
• 1/2 tsp ground cumin, coriander, turmeric
• 4 cardamom pods crushed
• 1 large cinnamon stick
• 1 green chilli
• 1 tbs sugar
• 200ml vegetable broth
• 3/4 cup vegan Greek yoghurt
• 1 tbsp chopped coriander
• Salt

Method

Preheat the oven to 220ºC.

Place the butter and oil in a large pan. Add the onion and fry for about 8 minutes, until soft. Add the pumpkin, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally, until it starts to color. Remove from the heat and add the pumpkin seeds, 1 teaspoon of the nigella seeds, the cumin, ground coriander, turmeric, cardamom, cinnamon, chile, sugar, and 3/4 teaspoon salt. Mix well and transfer to a baking sheet large enough to hold the vegetables in a single layer.

Pour the stock over the squash and roast for 30 minutes, until the pumpkin is tender. Set aside for about 10 minutes: the liquid in the pan will continue to be absorbed.

Serve warm, with the yogurt spooned on top or on the side, along with a sprinkling of the fresh coriander and the remaining 1/4 teaspoon nigella seeds.

1. 

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2. 

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3. 

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