Preheat the oven to 180 °C.
Place the chopped pumpkin on an oven tray, drizzle with oil, season to taste with salt and pepper and roast for 20 - 25 minutes, or until soft.
Lightly fry the onion in a large pot with the oil until soft. Stir in the contents of the sachet of
KNORR Naturally Tasty Beef Tagine and the curry powder.
Add the millet (uphoko) and fry for 30 seconds before adding the dried peaches and vegetable stock, allow stock to come to the boil and then reduce heat, put lid and allow millet (uphoko) to steam in the stock. Small wholes should appear in the millet (uphoko) to signal it is cooked.
Once cooked remove from heat remove lid and allow to cool slightly.
To serve, put the slightly cooled millet (uphoko) in a serving bowl with the roasted pumpkin. Add the pumpkin seeds, parsley, mint, and chilli, toss gently together and finish with a generous squeeze of fresh orange juice.