Roasted pumpkin in sweet and sour sauce
|1 kg||Pumpkin, or butternut|
|1 to taste||Salt|
|3 Tbsp||Peanut oil, or sunflower oil|
|2 large||Onions, finely sliced|
|2||Garlic cloves, finely chopped|
|¼ tsp||Fresh ginger, peeled and finely chopped|
|1||Chilli, green or red, finely sliced|
|2 large||Tomatoes, blanched, peeled and diced|
|2 Tbsp||Malt vinegar|
- Preheat the oven to 200C. Cut the skin off the pumpkin and scrape out the seeds and pithy fibres.
- Cut into medium-sized chunks. Place in a shallow roasting dish and sprinkle with salt and 2 tablespoons of oil.
- Turn the pumpkin chunks in the oil so that they are lightly coated. Put into the oven and roast for about 30 minutes until the pumpkin is tender and starting to brown.
- While the pumpkin is roasting, put the remaining 1 tablespoon of oil in a large, heavy saucepan with the butter and onion.
- Sprinkle with a little salt and fry gently until the onion softens, then add the garlic, ginger and chilli.
- Continue to cook gently for about 15 minutes until the onion is very tender and pale golden brown.
- Stir in the turmeric and add the tomato. Cook very gently for another 10 minutes, adding a little water if the mixture dries out.
- Add the sugar and vinegar. When the pumpkin is cooked, add it to the saucepan, gently combining it with the onion mixture.
- If needed, add a little more water to create a small amount of sauce.
- Just before serving, add the roughly chopped coriander leaves.