Chickpea Korma with Spiced Rice and Kasundi Yoghur

Steps

1. Cook pumpkin Preheat oven to 230°C. Thinly slice onion and dice tomato 1cm. Drain and rinse chickpeas. Toss pumpkin with a drizzle of oil on a lined oven tray. Season and roast for about 15 minutes, until tender. Turn once to ensure even cooking.
2. Cook rice Heat a drizzle of oil in a medium pot on medium heat and cook rice spices for about 1 minute, until fragrant. Add rice, water and a pinch of salt to 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. Start korma Heat a drizzle of oil in a large, deep fry-pan on medium-high heat and cook onion for 2-3 minutes, until softened. Add garlic, tomato paste and korma paste and cook a further 1-2 minutes, until fragrant. Add tomato and chickpeas and cook for about 2 minutes, until tomatoes soften.
4. Finish korma Add coconut milk, reduce heat to low-medium and simmer for about 8 minutes, until thickened. Finely chop kale and stir through, along with roasted pumpkin, and cook for about 1 minute, until warmed through. Season
5. Make kasundi yoghurt In a small bowl, combine kasundi and yoghurt.
6. Serve rice topped with chickpea korma. Dollop with kasundi yoghurt.