Spiced Pumpkin with Kale Chips
FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6
Kale has become recognised as one of the superfoods. This is all well and good, but many people do not find its flavour particularly appealing (most especially children). This issue is resolved if kale leaves are tossed in a little olive oil and salt, and then baked — which can be done in a matter of moments. Used as a decorative topping to the rich, earthy, spiced pumpkin in this dish, kale chips add a delightful extra level of texture, colour and flavour, along with their significant nutritional virtues.
1kg pumpkin (peeled weight, see note), cut into 1.25cm cubes
2 long red chillies, sliced
1 tablespoon grated fresh ginger
4 cloves garlic, crushed
1 small onion, very finely diced or grated
3 teaspoons ground cumin
3 teaspoons paprika
2 teaspoons ground coriander
½ teaspoon dried chilli flakes
½ teaspoon ground cardamom
1 teaspoon dried oregano
3 teaspoons lemon juice
½ cup coconut milk
3 teaspoons chutney (any sort)
1 tablespoon sweet chilli sauce
150g cherry tomatoes
prepared couscous, to serve
½ cup full fat yoghurt, to serve
½ cup chopped coriander, to serve
½ teaspoon salt
For the Kale Chips
6 Tuscan kale (cavalo nero) leaves, stems removed, leaves cut into 10cm pieces
3 teaspoons olive oil
¼ teaspoon salt
Place the pumpkin, chillies, ginger, garlic and onion in the slow cooker. Mix the spices and oregano together and mix through the pumpkin. Combine the lemon juice, coconut milk, chutney and sweet chilli sauce and stir into the cooker contents to combine. Cover and cook on High for 4 hours or Low for 7–8 hours.
Twenty minutes before the end of the cooking time, stir in the cherry tomatoes. Add salt and pepper to taste.
To make the kale chips, preheat the oven to 180°C and line a baking tray with baking paper. Toss the kale in the olive oil and salt. Bake for about 5 minutes or until crisp, watching closely so the kale chips do not burn.
Serve the spiced pumpkin over couscous, a sprinkling of coriander and the kale chips.
Note: You will need approximately 1.4kg of pumpkin to obtain the 1kg pumpkin flesh for this recipe. It is best to use a dark-fleshed pumpkin, such as butternut, jap or kent.
