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Pumpkin rice
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Total Time:
50 minutes
Ingredients:
  • 400 g pumpkin or butternut squash
  • 100 g coconut cream
  • 4 allspice berries
  • 4 spring onions
  • ½ a bunch of fresh thyme (15g)
  • 2 Scotch bonnet chillies
  • ½ a pointed cabbage (400g)
  • 450 g basmati rice
  • 2 cloves of garlic
  • 1 onion
  • olive oil
  • 200 g ripe mixed-colour cherry tomatoes
  • 200 g okra
  • 1 x 700 g jar of butter beans
Instructions:
  • Peel and deseed the pumpkin, then chop into 2cm chunks. In a large pan over medium-high heat, pour 800ml of boiling salted water. Add coconut cream and let it melt before adding the pumpkin and allspice berries. Crush spring onions with your fist, then add to the pan along with half of the thyme sprigs and whole Scotch bonnets. Roughly chop the cabbage, discard the core, and add to the pan with ½ tsp each of sea salt and black pepper. Cover and cook for 10 minutes, then stir in the rice. Reduce heat to low, cover, and cook for 12 minutes until water is absorbed. Let it steam.  In a non-stick frying pan, cook sliced garlic and chopped onion in 2 tbsp of oil over medium heat for 5 minutes. Remove chillies from the rice, deseed, slice, and add half to the pan along with halved tomatoes. Add remaining thyme leaves, okra, and cook, covered, for 8 minutes. Stir in beans (with juices) to warm through. Fluff rice, mix in pumpkin, and serve with beans, adjusting seasoning as needed.

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