• Roast Tandoori Pumpkin With Onion Cashew Rice
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Roast Tandoori Pumpkin With Onion Cashew Rice

Roast Tandoori Pumpkin With Onion Cashew Rice

  1. 1 tbsp Tandoori Paste
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 5 g Mint
  4. 40 g Green Beans
  5. 1 tbsp Greek Yoghurt - PANTRY ITEM
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 1 tbsp Cashew Nuts
  8. 150 g Butternut Pumpkin
  9. 0 Each Brown Onion
  10. 1 cup Basmati Rice
  1. 2 tbsp Tandoori Paste
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 10 g Mint
  4. 80 g Green Beans
  5. 2 tbsp Greek Yoghurt - PANTRY ITEM
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 2 tbsp Cashew Nuts
  8. 300 g Butternut Pumpkin
  9. 1 Each Brown Onion
  10. 1 cup Basmati Rice
  1. 3 tbsp Tandoori Paste
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 15 g Mint
  4. 120 g Green Beans
  5. 3 tbsp Greek Yoghurt - PANTRY ITEM
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 3 tbsp Cashew Nuts
  8. 450 g Butternut Pumpkin
  9. 1 Each Brown Onion
  10. 2 cup Basmati Rice
  1. 4 tbsp Tandoori Paste
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 20 g Mint
  4. 160 g Green Beans
  5. 4 tbsp Greek Yoghurt - PANTRY ITEM
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 4 tbsp Cashew Nuts
  8. 600 g Butternut Pumpkin
  9. 1 Each Brown Onion
  10. 2 cup Basmati Rice
  1. 6 tbsp Tandoori Paste
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 30 g Mint
  4. 240 g Green Beans
  5. 6 tbsp Greek Yoghurt - PANTRY ITEM
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 6 tbsp Cashew Nuts
  8. 900 g Butternut Pumpkin
  9. 2 Each Brown Onion
  10. 3 cup Basmati Rice

Prep:

  1. Pre-heat oven to 200c.
  2. Peel, halve and thinly slice onion.
  3. Wash and trim green beans.
  4. Peel and cut butternut into 1cm thick slices.
  5. Wash, pick leaves and chop mint.

Method:

  1. Meanwhile, boil beans in a little salted water for 5 minutes until tender. Drain. Stir mint into remaining yoghurt with a pinch of salt and pepper.
  2. Cook in oven for about 15 to 20 minutes, or until tender.
  3. Combine tandoori paste with half the yoghurt in a large bowl. Add pumpkin and salt and pepper. Toss to coat. Place in a single layer on an oiled oven tray (use two trays when cooking for four or six).
  4. Serve rice with onion, cashews, pumpkin, beans and yogurt.
  5. Heat oil in a stockpot over a medium to high heat. Add onion. Cook, stirring occasionally until golden brown. Add cashews. Stir for 2 minutes until browned. Remove.
  6. Meanwhile, make rice. Use ratio of 1. 5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes, stirring occasionally. Stand covered for 5 minutes, fluff up with a fork.
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