Pumpkin Matar

Rinse and dry the produce. Preheat the oven to 400°F. Add brown basmati rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, reduce heat to low, and cover. Cook until all water is absorbed and rice is tender, about 30 to 35 minutes.

Add the cubed pumpkin to a baking sheet and toss with 1 tsp vegetable oil. Sprinkle with salt and pepper and roast until tender and browned in places, about 18 to 20 minutes.

Peel and chop the onion. Peel and mince or grate 1 clove garlic. Peel and mince or grate the ginger. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the chopped onion and cook until softened, about 3 to 5 minutes.

Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute. Add the garam masala and toast for 30 seconds, stirring constantly.

Add the tomato paste, coconut milk, and ½ cup water to the skillet and lower heat to medium. Simmer sauce until slightly thickened, about 4 to 6 minutes. Add the roasted pumpkin and green peas to the simmering sauce and season with salt and pepper. Stir to combine.

Divide brown basmati rice between large plates or bowls and top with the pumpkin matar. Garnish with pumpkin seeds and yogurt. Enjoy!