Masala-Roasted Pumpkin with Creamy Samp
Here's a truly delicious vegetarian dish the family will love: lightly spiced roasted pumpkin wedges served on a bed of creamy, buttery samp, and garnished with pumpkin seeds and fresh parsley.
- 2 cups samp
- 1 bay leaf
- 1 tsp salt
- 2 tbsp Rajah Mild Masala curry powder
- 30 ml vegetable oil
- 500 g pumpkin cut into wedges (reserve the seeds)
- salt and freshly ground black pepper
- 50 g salted butter
- 50 ml cream
- handful of fresh parsley chopped to serve
- Nut Free
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