Create a hearty vegetarian main with these Indian-style pumpkin parcels.
- Preheat oven to 200C. Heat the oil in a small frying pan over medium heat. Add the mustard seeds, cumin, coriander, garam masala and turmeric, and cook, stirring, for 1 minute or until seeds pop and mixture is fragrant. Remove from heat.
- Place the pumpkin, chickpeas, onion and curry leaves in a large bowl. Add the spice mixture and season with salt and pepper. Gently toss to coat pumpkin in spice mixture. Combine rice and 125ml (1/2 cup) of stock in a medium bowl.
- Cut four 40cm-square pieces of foil and four 40cm-square pieces of nonstick baking paper. Place foil on a clean work surface. Top with the baking paper. Spoon rice mixture evenly among squares. Top with pumpkin mixture and drizzle with the remaining stock.
- Fold the foil and paper in half to enclose the fillings. Fold the edges over to seal the parcels. Place parcels on 2 baking trays.
- Bake in preheated oven, swapping trays halfway through cooking, for 30 minutes or until pumpkin and rice are tender. Remove from oven. Set aside for 5 minutes to cool slightly.
- Meanwhile, combine cucumber and yoghurt in a small bowl. Season with salt and pepper. Carefully transfer contents of parcels to serving bowls. Top with yoghurt mixture and serve immediately.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set