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Pumpkin Curry with Pomegranate Rice
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Pumpkin Curry with Pomegranate Rice

duration

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings
4
Ingredients
  • 1 tablespoon olive oil
  • 🍛 1 large yellow onion, chopped
  • 🍛 1 red bell pepper, chopped
  • 🍛 4 to 5 teaspoons curry powder
  • 🍛 2 inches freshly minced ginger (about 2 tablespoons)
  • 🍛 2 garlic cloves, minced
  • 🍛 1 can J-Basket Coconut Milk
  • 🍛 1 (14 oz.) can pumpkin puree
  • 🍛 1 pound cauliflower florets, cut into small pieces
  • 🍛 1 (15 oz.) can chickpeas, rinsed and drained
  • 🍛 fine sea salt, plus more to taste
  • 🍛 1 teaspoon lemon juice
  • 🍛 Cilantro, for garnish
Directions
  1. Melt butter over medium heat in a large saucepan with a tight-fitting lid. Sauté minced ginger and garlic for 2 minutes.
  2. Add cumin seeds, ground coriander, and lemon zest; toast for 2 minutes. Stir in Dynasty Jasmine White Rice, water, and kosher salt. Bring a boil, then cover and simmer on low for 10 minutes.
  3. Uncover and cook for three more minutes. Fluff with a fork, season with salt, and let it stand for 5 minutes.
  4. Toss with pomegranate seeds and chopped mint and pistachios.

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Dish Type / Ethnic Cuisine
Main Dish
,
Fusion