Pumpkin Matar
with Coconut Yogurt and Brown Basmati Rice
Bright tomato and creamy coconut milk deliver a delicious base for this seriously satisfying dinner. You’ll toss tender roasted pumpkin into the sauce for an extra layer of flavor, and add some texture with a sprinkle of pumpkin seeds.
INGREDIENTS
- 1½ cups brown basmati rice
- 16 oz pumpkin
- 1 tsp garam masala
- 2 onions
- 2 cloves garlic
- Fresh ginger
- 4 tbsp tomato paste
- 2 cans coconut milk
- 1 cup green peas
- 4 tbsp pumpkin seeds
- 4 tbsp vegan yogurt
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
INSTRUCTIONS
Rinse and dry the produce. Preheat the oven to 400°F. Add brown basmati rice, 2½ 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 2 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 onions. Peel and mince or grate 2 cloves garlic. Peel and mince or grate the ginger. Place a large pot over medium-high heat with 2 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 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 1 cup water to the pot 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!
SIMILAR RECIPES
Risotto Milanese with Saffron Rice & Spring Vegetables
South Indian Coconut Pancakes with Homemade Chutney
Red Lentil Coconut Dal with Tomato Chutney & Brown Basmati Rice
