Pumpkin Curry with Brown Rice

Preheat oven to 200°C and line an oven tray with baking paper.

To cook rice: bring three cups of water to the boil. Add the rice and cook for 25 minutes until al dente. Drain water and rinse rice with cool water and set aside.

Toast pumpkin seeds in oven for 5-10 minutes, or until lightly toasted. Remove from the tray and set aside.

In the same oven tray, remove the baking paper, toss diced pumpkin and eggplant with two teaspoons each of coconut oil and lemon juice, miso and curry paste, and bake for 30 minutes. Set aside and cool for 10 minutes.

Steam peas until just cooked. Refresh under cold water and set aside.

Whisk olive oil and remaining lemon juice together, season with salt and pepper and gently combine with pumpkin, eggplant, beans, onion, rice, spinach and mint in a bowl.

Top with pumpkin seeds to serve.

Energy 1592kj Calories 379cal Protein 17g Fibre 11g Fat 13g Saturated Fat 5g Carbs 58g Sugar