Roasted Pumpkin & Bombay Curry with Rice and Tomato Salsa

Roasted Pumpkin & Bombay Curry with Rice and Tomato Salsa

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 3, 2019.
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Ingredients

Veggies

  • ¼ cauliflower
  • 1 pack diced pumpkin
  • 1 pack curry spices

Rice

  • 1 cup basmati rice
  • 1½ cups water ^

Curry Sauce

  • 1 pack veggie Bombay paste
  • 165ml can coconut cream
  • 1 cup veggie stock ^
  • 1 tsp soy sauce ^
  • 1 courgette
  • ½ cup frozen peas
  • ½ pack baby spinach *

Tomato Salsa

  • 1 tomato
  • 1 bunch coriander, chopped
  • ½ pack sliced almonds

To Serve

  • 1 lemon
  • Chilli flakes (optional) ^

Steps

  1. Cook veggies Preheat oven to 220°C. Cut cauliflower into small florets and toss on a lined oven tray with pumpkin, curry spices and a drizzle of oil. Season and roast for about 20 minutes, until tender.
  2. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  3. Cook curry sauce Cook Bombay paste and ½ teaspoon salt in a pot on medium heat for about 1 minute, until fragrant. Add coconut cream, stock and soy sauce and simmer for about 5 minutes, until slightly thickened. Dice courgette 2cm and add to curry sauce, along with peas. Cook for about 3 minutes, until tender.
  4. Make tomato salsa Finely dice tomato and toss in a bowl with cori
  5. To finish Add roasted veggies and spinach to pot with curry sauce and gently stir to combine. Season to taste. Cut lemon into wedges.
  6. Serve curry on rice, top with tomato salsa, chilli flakes and squeeze over lemon.

Nutritional Information

Energy 2722 kj
651 kcal
Protein 15.8g
Carbohydrate 70.3g
Fat 32.1g