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Masala-Roasted Pumpkin with Creamy Samp

Masala-Roasted Pumpkin with Creamy Samp

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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.

Preparation time


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
500 g salted butter
50 ml cream
handful of fresh parsley chopped to serve

Preparation method

Preheat the oven to 180 degrees Celsius.
Place the samp in a bowl and add enough boiling water to cover completely.
Allow to stand for 30 minutes. Drain the samp and place in a large pot.
In the meantime, place the Rajah Mild Masala curry powder, oil, pumpkin wedges, reserved seeds and salt in a large roasting dish and toss to coat all the pumpkin.
Place in the preheated oven and roast for 30 minutes or until golden and caramelised.
Add enough cold water to the pot to just cover the samp.
Add the bay leaf and salt and bring to the boil.
Cover and simmer for 1 hour, stirring every now and then.
After 1 hour, top up the samp with enough water to cover again and cook for a further 30 minutes.
Stir the butter and cream into the samp and season with salt and pepper.
Serve the creamy samp topped with the roasted pumpkin, pumpkin seeds and chopped fresh parsley.


  • Monthly vegetarian

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