Roast Pumpkin and Chickpea Madras Curry with Kiwifruit and Cucumber Salsa and Coconut Rice

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine rice, coconut milk, water and pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to very low heat to cook for 12 minutes. Turn off heat and leave, still covered, for a further 8 minutes. Do not lift the lid at any time.
3. Toss pumpkin on prepared tray with a drizzle of olive oil, garam masala and season with salt and pepper. Roast for about 15 minutes, then toss, add chickpeas and roast for a further 5 minutes.
4. Heat a drizzle of oil in a pot on medium heat and cook onion for 3–4 minutes. Add coriander stalks and madras paste and cook for 1 minute. Add all remaining curry ingredients and bring to a simmer. Reduce heat to low-medium and simmer for 5 minutes, stirring often.
5. While curry is cooking, scoop out kiwifruit flesh and roughly chop; finely chop coriander leaves; dice cucumber 1cm and add to a bowl with mung beans and lime juice. Toss to combine.
6. Add cooked pumpkin and chickpeas to curry and stir to combine. Season to taste with salt and pepper.
7. spoon ¾ cup cooked rice onto each plate, top with roast pumpkin and chickpea madras curry, dollop kiwifruit and cucumber salsa on top. Sprinkle over coconut thread.