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Hassleback Pumpkin with Cumin Yoghurt & Curry Leaf Butter
Ingredients
  • 1 small butternut pumpkin (around 1.5kg) (or I can use ½ a large one)
  • 2 tbsp Squeaky Gate extra virgin olive oil
  • Coles sea salt
  • Coles black pepper
  • 1.5 cups Jalna Greek or Bio Dynamic yogurt
  • 2 tsp whole cumin seeds
  • 2 tsp Coles honey
  • 50g butter
  • 20 fresh curry leaves
  • 1 tbsp lemon juice
  • ¼ cup chives, chopped into 3cm lengths
  • ¼ cup flat-leaf parsley, leaves picked
Steps
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