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To enjoy this delicious beauty every night of the week, you can sub the pumpkin for any veg of your choosing — potato, cauliflower and parsnip all work great here.

You will need

Serves 4

  • 20ml coconut oil
  • 1/2 butternut pumpkin, skin removed and cubed
  • 3 cloves garlic, roughly sliced
  • 1 long red chilli, sliced
  • 1 red onion, sliced
  • Salt
  • 1 1/2 teaspoons garam masala
  • 150ml water
  • 4 tablespoons coconut cream

To garnish

  • Bunch coriander

To serve

  • 1/2 bunch coriander, leaves picked
  • Lime pickle (optional)

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15 mins to prep

45 mins to cook

  1. Step 1

    Place the rice in a small non-stick frying pan with 20ml oil and 2 cups of water. Cook on high until the rice is soft but not cooked fully yet. Then on low for 5 minutes or until all the water is cooked away and the bottom has become crisp. Turn out and break up.

  2. Step 2

    Add coconut oil to a medium pan on high heat. Add pumpkin and cook for a few minutes or until it begins to colour.

  3. Step 3

    In a pan on medium heat place diced up garlic, thin slices of ginger, diced chilli, chopped red onion and season with salt. Cook for 5 minutes. Add the garam masala and cook for 1 more minute.

  4. Step 4

    Add the coconut cream and water, stir so that it’s all incorporated.

  5. Step 5

    Cover with a lid and simmer for 15–20 minutes.

  6. Step 6

    Top with coriander and serve with steamed rice and lime pickle.

Recipe: Simon Toohey

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