This show stopping rice dish is best enjoyed together with family and friends.
(Serves 4)
INGREDIENTS
- 1.5kg whole pumpkin
- 1 tbsp sunflower oil
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 5cm ginger, grated
- 1 cinnamon stick
- 2 tbsp curry powder
- 100g Co-op low fat natural yoghurt
- 250g Co-op basmati rice
- 30g Co-op flaked almonds, toasted
- 30g Co-op sultanas
- half of a 25g pack coriander, roughly chopped
- lemon wedges to serve
METHOD
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Cut the top off the pumpkin, scrape out the seeds, then put the top back on
- Cover in foil, sit in a roasting tin, and roast for 1 hour or until the flesh is just tender
- While that’s roasting, heat the oil in a frying pan and cook the onion gently for 10-15 mins, until soft and golden
- Add the garlic and ginger, cook for 1 minute more, then add the spices and cook for a further minute to toast them
- Off the heat, stir in the yogurt and 75ml of water, then set aside
- Cook the rice according to the pack instructions and set aside
- When the pumpkin is cooked, take it out of the oven and leave to cool slightly
- Scoop out the flesh and roughly chop it, then stir into the onion mixture
- Spoon a third of the onion mixture evenly into the pumpkin
- Add a third of the rice, then scatter over a third of the almonds and sultanas
- Repeat until all of the ingredients have been used up
- Put the lid back on the pumpkin and return it to the roasting tin
- Pour 150ml of water into the tin, re-cover with foil and roast for 30 mins
- Serve scattered with the chopped coriander, and the lemon wedges and yogurt on the side
