Chilli pepper pumpkin with Asian veg

2 of 5-a-day 2 servings 30-60 minutes 400 kcal or less butternut calcium curry everyday and healthy fibre low calorie mains midweek supper root veg squash veggie curry vitamin c

N/A

Source

Ingredients

1 small pumpkin or ½ butternut squash, cut into chunks (seeds removed), no need to peel

2 tsp sunflower or vegetable oil

1 tsp each mild chilli powder and five spice powder

175g thin-stemmed broccoli

175g bok choi , quartered

2 tbsp low-sodium soy sauce

2 tbsp rice wine vinegar

1 tbsp honey

1 lime , ½ juice, ½ cut into wedges

few coriander leaves

Method

Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.

About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.