Roasted rice and pumpkin curry

A hearty, winter-warming dinner that can be made in under an hour.
Roasted rice and pumpkin curry

Roasted rice and pumpkin curry

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Looking for a new pumpkin meal? Try our hearty, roasted rice and pumpkin curry recipe. This recipe uses coconut milk, both curry and chilli powder, and many spices to create an aromatic family dinner. Instead of using pumpkin puree, we’ve cooked the curry with big slices of roast pumpkin so that it can soak up all the delicious curry sauce.

The roasted rice powder thickens the sauce and adds a fragrant toasty flavour.

Ingredients

Method

1.Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.
2.Place pumpkin, onion, 1 teaspoon of the garam masala and 2 tablespoons of the coconut oil in a large bowl; toss until well coated. Arrange pumpkin and onion on lined tray; season. Roast for 25 minutes or until tender.
3.Meanwhile, place rice in a large frying pan over medium heat; cook, stirring, for 4 minutes or until golden brown. Remove from heat; cool completely. Using a spice grinder or pestle and mortar, pound rice to a fine powder.
4.Heat 1 tablespoon coconut oil in same frying pan over medium-high heat. Add half the curry leaves; cook, stirring, for 2 minutes or until crisp. Drain on paper towel.
5.Finely chop the remaining curry leaves. Heat remaining coconut oil in same frying pan. Add chopped curry leaves, garlic, curry powder, chilli powder, cinnamon, turmeric and remaining garam masala; cook, stirring, for 1 minute or until combined and fragrant. Stir in the coconut cream and ½ cup (125ml) water; bring to a simmer. Stir in the roasted rice powder; simmer for 3 minutes or until curry begins to thicken. Season.
6.Arrange pumpkin and onion in curry; top with fried curry leaves and pepitas. Serve with steamed rice and lime cheeks.

Cooking with coconut oil adds extra flavour; you can use extra virgin olive oil instead. Roasted rice powder thickens the sauce and adds a fragrant toasty flavour.

Note

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