Roast Pumpkin & Hippy-ish Rice

Print

Roast Pumpkin & Hippy-ish Rice

Yield 4

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Is it my age, or just current trend… hippy-ish is becoming a thing.

Ingredients

• ¼ - ½ pumpkin, cut into four wedges
• 2 tablespoons tandoori paste
• 1 tablespoon olive oil
• 1 big pinch of salt

For the hippy-ish rice

• 1 tablespoon ghee
• 1 ts flake salt
• 1 teaspoon curry powder
• 1 tablespoon fried shallots
• 10 curry leaves
• 1/4 cup sultanas
• 1 1/2 cups Jasmine or Basmati rice, rinsed
• 1 strip of lemon peel (about 10 cm long)
• 2 cups cold water
• 1/2 cup pepitas and sunflower seeds mix
• Handful of chopped dill and green onions

To serve

• Eggplant pickle
• Mango chutney
• Greek yogurt

Instructions

1. Preheat the oven to 200°C fan forced.
2. In a bowl, mix the tandoori paste, olive oil, and a pinch of salt. Brush the mixture onto the pumpkin wedges. Place the wedges on a paper lined roasting tray.
3. Roast in the oven for about 30 minutes or until they become charred and golden at the edges and soft to the touch. Keep an eye on them to prevent burning.
4. While the pumpkin is roasting, prep the curry rice. In a medium saucepan with a tight-fitting lid, melt the ghee over medium heat.
5. Add the salt, curry powder, fried shallots, curry leaves, and sultanas to the ghee. Stir well until everything is melted and aromatic.
6. Add the rinsed rice to the saucepan and stir to coat the rice with the flavored ghee.
7. Place the strip of lemon peel in the rice and pour in the 2 cups of cold water. Stir gently and bring it to a rapid simmer over high heat.
8. Once the water has almost completely reduced, reduce the heat to low. Cover the saucepan with 2-4 sheets of paper towels to absorb excess moisture and place the lid on top. This will help to steam cook the rice until it's fully cooked and flavored.
9. When the rice is cooked, remove the lid and the paper towels. Finely slice the lemon peel, add the pepitas and sunflower seed mix, chopped dill, and green onions to the rice. Mix everything together gently.
10. To serve, place a serving of the fragrant curry rice on each plate and top with the tandoori roasted Japanese pumpkin wedges. Serve with your favorite condiments.

Nutrition Facts

Calories

534

Fat

17 g

Sat. Fat

4 g

Carbs

80 g

Fiber

4 g

Net carbs

76 g

Sugar

13 g

Protein

16 g

Sodium

482 mg

Cholesterol

12 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.