Broccoli + Beans with Curried Pumpkin pesto




  1. 200 g broccoli, washed and chopped into florets
  2. 200 g French beans (or whatever is available)
  3. 100 g pumpkin, peeled and chopped finely
  4. 3-5 cherry tomatoes, squished
  5. A bunch of fresh coriander leaves
  6. 50 g sunflower seeds (roasted or plain, but definitely unsalted)+ more for sprinkling later
  7. 10 g cumin seeds
  8. 10 g coriander seeds
  9. 3-4 garlic cloves
  10. 2 tbspns green olives, pitted
  11. 2 green chillies (optional)
  12. Extra virgin olive oil
  13. Salt
  14. Fresh ground pepper

–        Prep the vegetables by washing them and letting them dry for a bit.

–        Roast them till lightly golden but not charred

–        Meanwhile, in a tspn of olive oil, roast the cumin and coriander seeds, and garlic cloves till the cloves are light golden.

–        Add in the chopped pumpkin and then the tomatoes. Let the pumpkin steam for about 3 -4 minutes on medium heat. Add little water or vinegar if necessary, to support the steaming process.

–        Take the pumpkin mixture off the stove, and place it in a blender, along with the fresh coriander leaves, olives, (chillies, if using), and sunflower seeds.

–        Blend with bits of water and olive oil till the mixture emulsifies. Adjust seasoning.

–        After the vegetables have roasted, mix in the pumpkin dressing and serve warm with a sprinkle of sunflower seeds, and a final dressing of olive oil.


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