Butternut/ Pumpkin Roast with Chickpeas and Lentils

Monday, 26 May 2008

At a glance

Cuisine

Middle Eastern

African

Vegetarian

Ingredient

Vegetable

Cooking Method

Bake

Heat Level

Meal/Course

Side Dish

Main Course

1kg butternut or pumpkin cut into chunks (Potato or Sweet potato can also be used)
1 jar Nando’s Moroccan Curry Cooking Sauce
250ml Cream
60g (1/4 cup) parmesan cheese
60g (1/4 cup) bread crumbs
30g (1/4 cup) fresh coriander leaves, coarsely chopped

Preheat oven to 350°F

Boil Butternut/ Pumpkin/ Potato in 1 L boiling water and 5ml Salt for 20 min. Drain excess water off.

Place Butternut/ Pumkin/ Potato in an ovenproof dish.

Blend the Chickpea & Lentil cooking sauce with the cream and pour over the cooked pumkin/ butternut/ potato

Sprinkle with Parmesan cheese, Bread crumbs and Coriander and bake in preheated oven for 15 min.

Created by recipe_editor

Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).