Spiced Welsh Beef stuffed pumpkin

Share this page

Saturday 6th June 2015

Ingredients

  • 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

Method

  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

Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.