Spiced Welsh Beef stuffed pumpkin

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Saturday 6th June 2015


  • 450g (1lb) lean Welsh beef mince
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 courgette, cut into cubes
  • 400g can (approx) chopped tomatoes
  • 2tbsp tikka curry paste
  • 1tbsp tomato purée
  • 2tbsp mango chutney
  • 8 cherry tomatoes, halved
  • 1 large or 3 small pumpkins or squashes, cut lid off and scoop seeds out
  • Fresh coriander to garnish


  1. Preheat the oven to 180c or gas mark 4.
  2. In a large non-stick wok or saucepan dry fry the mince until browned.
  3. Add the onion and garlic and cook for 1-2 minutes.
  4. Add the remaining ingredients and bring to the boil.
  5. Place the pumpkin in the bottom of a deep roasting pan.
  6. Fill with the mince mixture, add a splash of water to the bottom of the pan and cover the whole pan with foil.
  7. Cook for 50 minutes or until the pumpkin is tender.
  8. Serve with crusty bread or toasted naans.

Recipe Information

Serves 4
Calories 243 kcals
Cooking Time

Nutrition Information

  • Calories 243 kcal
  • Energy 1020kj
  • Fat 7.5 g
  • Saturates 2.1 g
  • Salt 1.02g
  • Iron 5.67mg
  • 5-a-day 2

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