Squash and Rice Bowl
7,8 / 10
ready in 40 min.
- 1 onion (chopped)
- 4 cloves garlic cloves
- 2 tsps ground cilantro
- 2 tsps Madras curry powder
- granulated sugar
- 2 Tbsps Coconut oil
- 1 tsp Cumin
- 8 cups sugarloaf Pumpkin (cored and diced)
- 1 cup Basmati rice (rinsed in several changes of water)
- 2 cups vegetable stock
- freshly ground Black pepper
Blitz together the onion, garlic, ground coriander, curry powder, sugar, seasoning and a splash of warm water in a food processor until smooth.
Heat the oil in a saucepan set over a medium heat until hot. Add the cumin seeds and fry for 30 seconds.
Add the onion paste, fry for 2 minutes, and then stir in the pumpkin and rice. Cover with the stock, stir well, and cook until simmering.
Cover the saucepan with a lid and cook over a reduced heat for 10 - 12 minutes until the rice and pumpkin are tender.
Remove the saucepan from the heat and let the rice and pumpkin stand covered for 10 minutes.
Fluff with a fork, season to taste, and spoon into bowls before serving.