4 small pumpkins 1 long red chilli ¼ cup medium grain rice 3 cloves garlic 1 tablespoon fresh or chopped, preserved lemon grass 1 tablespoon crushed ginger 1 teaspoon iodised salt ¾ cup coconut
|¼ cup||Medium grain rice (Main)|
|1 Tbsp||Crushed ginger|
|¾ cup||Coconut cream|
|1 tsp||Iodised salt|
|1 to taste||Celery leaves|
|¼ cup||Fresh coriander|
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- Cut the tops off the small pumpkins and scoop out the seeds. Wash red chilli and cut in half. Remove seeds and chop chilli finely.
- Put 1 tablespoon of medium grain rice inside each pumpkin. Crush garlic, peel and chop finely. Mix fresh or chopped, preserved lemon grass, crushed ginger, chilli, garlic and salt into coconut cream.
- Fill pumpkin cavities with this mixture. Place pumpkins in a baking dish. Bake at 180 degrees C for 1 hour 20 minutes. Serve topped with celery leaves and chopped coriander.