Cook time 40 minutes
Prep time 20 minutes
1 cup brown rice & lentil mix, rinsed
3 tbs canola oil
2 brown onion, thinly sliced
2 garlic cloves, crushed
2 tbs curry powder
600g butternut pumpkin, peeled, cut into 2.5cm pieces
11/2 cups water
400ml can coconut milk
1 lime, juiced
4 large silver beet leaves, stems removed, shredded
1/4 cup flaked almonds, toasted
Coriander leaves, lime wedges & flat bread, to serve
1 Put the brown rice & lentil mix and 2 cups of water in a saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from heat and stand covered for 5 minutes. Using a fork, fluff the rice and lentils.
2 Heat a wok or large deep frying pan over medium-low heat. Add half the oil and all onions and a pinch caster sugar, cook, stirring often until soft and light golden. Remove half the onions to a bowl and set aside.
3 Increase heat to medium, add garlic and curry powder, cook, stirring for 1 minute. Add pumpkin, stir to coat in spice mixture. Stir in the water and coconut milk, bring to a simmer, then reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes or until the pumpkin is tender and the sauce has thickened slightly. Stir in the lime juice then the silver beet and simmer for 2 minutes, or until wilted.
4 Spoon SunRice Brown Rice & Lentil Mix into base of serving bowls. Ladle over the curry. Top with reserved onions, flaked almonds and coriander. Serve with lime wedges and flat bread if desired.
The Carousel thanks author, Janelle Bloom for this recipe.