- 150g brown basmati rice
- 1 autumn squash
- 1 onion
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 cinnamon stick
- 2 tsp mild curry powder
- 200ml coconut milk
- 400g tin of red kidney beans
- 25g pumpkin seeds
- 300ml + 150ml boiling water
- Sea salt
- ½ tbsp olive or coconut oil
- Freshly ground pepper
Tip the rice into a large bowl. Cover with cold water. Whisk for 1-2 mins till the water turns cloudy. Drain and rinse under cold water. Tip into a pan. Pour in 300ml boiling water. Add a pinch of salt.
Cover the pan and bring to the boil. Turn the heat right down and very gently simmer for 25 mins till the water is absorbed. Take off the heat. Set aside, lid on, for 5 mins to finish cooking the rice.
While the rice simmers, halve the squash. Scoop out the seeds (see our tip for how to use them). Peel and roughly chop the squash.
Peel and finely chop the onion. Warm a deep frying pan or wok for 1 min. Add ½ tbsp oil and the onion. Season with salt and pepper. Sweat over a low heat for 5 mins till soft and golden. Stir now and then.
Add 1 tsp each cumin seeds and turmeric to the onion. Add 1 cinnamon stick and 2 tsp mild curry powder. Cook and stir for 1 min.
Add the squash and coconut milk to the pan. Pour in 150ml boiling water. Cover. Bring to the boil. Turn the heat down a little and simmer for 15-20 mins till the squash is tender. Drain the red kidney beans and add to the pan. Simmer for another 5 mins to warm everything through.
Meanwhile, tip the pumpkin seeds into a dry frying pan. Toast over a medium heat for 2-3 mins till they pop. Fish the cinnamon stick out of the curry. Taste and add more seasoning if it needs it. Serve with the rice, topped with the toasted pumpkin seeds.
We’ve sent you pumpkin seeds to top your curry, but you can also roast the seeds from your squash for a snack. Pick them clean of any squash threads or flesh, rinse them and pat dry. Spread out on a baking tray, drizzle with oil and sprinkle with your remaining cumin seeds. Roast for 10-15 mins at 180°C/Fan 160°C/Gas 4.