serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 300 g Japanese pumpkin, cut into 1 cm-thick slices
- 60 ml (¼ cup) olive oil
- 3 sprigs lemon thyme
- 1 sprig rosemary
- sea salt and black pepper, to taste
- 125 ml (½ cup) vegetable oil
- ½ large brown onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp finely chopped ginger
- 1 large bunch kale, stalks discarded, leaves washed and chopped
- pinch of korerima (Ethiopian cardamom)
- injera (Ethiopian flat bread) or steamed basmati rice, to serve
Instructions
- Preheat the oven to 200°C.
- Place the fennel seeds and caraway seeds in a small dry frying pan and shake over medium heat for 2–4 minutes or until fragrant. Coarsely grind the spices in a mortar and pestle or spice grinder.
- Spread the pumpkin on a baking tray and drizzle generously with olive oil. Add the lemon thyme, rosemary, salt and pepper to taste and half the toasted ground spice mix. Roast for 20 minutes or until golden.
- Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook, stirring continuously for 5 minutes or until translucent. Add the kale and stir for 5-10 minutes or until the kale is crisp, then remove from the heat.
- To serve, place the roast pumpkin on a serving plate and top with the kale. Sprinkle the korerima over the top and serve with injera (Ethiopian flat bread) or rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
