Welsh Beef Stuffed Pumpkin

15 prep, 50min cook

Serves 4

Ingredients

450g lean Welsh beef mince

1 onion, peeled and sliced

2 garlic cloves, peeled and crushed

1 courgette, diced

1 x 400g can chopped tomatoes

2 tbsps tikka curry paste

1 tbsp tomato purée

2 tbsps mango chutney

8 cherry tomatoes, halved

1 large pumpkin, lid removed and deseeded

Fresh coriander, to garnish

Method

Preheat the oven to 180°C/350°F/Gas Mark 4. In a large non-stick wok or saucepan dry fry the mince until browned. Add the onion and garlic and cook for 1-2 minutes, then add the remaining ingredients except the pumpkin and bring to the boil.

Place the pumpkin in the bottom of a deep roasting pan and fill with the mince mixture. Add a splash of water to the bottom of the pan and cover it completely with foil.

Cook for 50 minutes or until the pumpkin is tender, sprinkle some coriander over the top then serve with crusty bread or toasted naans.