Chilli & Coriander Mince with Pumpkin Wedges

Chilli & Coriander Mince with Pumpkin Wedges

Roast pumpkin is a Kiwi favourite that more often than not
accompanies a roast dinner, here you can enjoy the comforting
flavours of this familiar favourite teamed with another Kiwi
favourite mince.

Chilli & Coriander Mince with Pumpkin Wedges

The cabbage in the mince mixture is optional, but it is a great way to add vegetables to your meal. It can be replaced with kale, chard, silverbeet or
spinach, if that’s what you have or prefer.

Serves 4

1 small pumpkin, cut into wedges, seeds, – you need 2-3 wedges per serve
olive oil
sea salt and black pepper
1 onion, sliced
1 clove garlic, finely chopped
1 small green chilli, seeded and chopped, or to taste (optional)
500g beef mince
400g can diced tomatoes
2 tbsp tomato paste
½ small cabbage, sliced
1 bunch fresh coriander, chopped

1              Preheat oven to 180°C.

2              Brush pumpkin with oil, place on a baking tray and season with a good grind of salt. Roast for 30 minutes or until pumpkin is cooked.

3              Meanwhile, place onion and a splash of oil in a large frying pan over a medium heat with a lid, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant.

4              Add beef and cook, stirring, for 5-6 minutes or until mince browns. Add tomatoes, half fill can with water to rinse out and add to pan with tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 15-20 minutes or until mixture reduces thickens. Stir in coriander and season to taste with a good grind of salt and black pepper. To serve, place 2-3 wedges on each serving plate and spoon over mince mixture.

So tell me, how do you cook pumpkin besides roasting?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, cabbage: Krismaw Gardens – Hastings; Pumpkin, coriander: The Chef’s Garden @
Epicurean
– Hastings; Chilli: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: canned tomatoes, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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7 thoughts on “Chilli & Coriander Mince with Pumpkin Wedges”

  1. YARM! This looks freakin delicious. I want it …. I want it in my belly now. Love the way you’ve used the pumpkin, really makes the dish.

    I am keen to make pumpkin bars, a healthier version of pie. I sometimes use pumpkin as a substitute for pasta in lasagna.
    Anna @ shenANNAgans recently posted…Pretty Princess Rainbow CakeMy Profile

  2. That’s spectacular Rachel. What a unique way to serve up beef mince and pumpkin cooked with pantry staples! I LOVE how creative you are! (And PS seriously, I actually have everything to make this. I have a GIANT whole pumpkin I need to use up!!)
    Nagi@RecipeTinEats recently posted…Lemon Garlic Baked RicottaMy Profile

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