Pumpkin Maharani
- 1/2 whole Hokkaido Pumpkin
- 1/2 whole Onion
- 1 clove Garlic
- 2 Tablespoons Butter
- 1/2 teaspoons Salt
- 1/2 teaspoons Cayenne Pepper
- 1/2 teaspoons Curry
- 2 teaspoons Turmeric
- 1/4 teaspoons Coriander
- 1/2 teaspoons Pumpkin Spice
- 1/2 teaspoons Ginger
- 1 can (15 Oz. Size) Diced Tomatoes
- 1/2 cups Tomato Puree
- 1 cup Basmati Rice
- 1/2 cups Heavy Cream
- 1/4 cups Parsley, Dried
- Wash the pumpkin and remove the seeds, and then cut pumpkin into bite-size pieces.
- Dice the onion, mince the garlic.
- Heat butter in a heavy pan.
- Add onion, garlic and pumpkin and roast for a couple of minutes.
- Stir in spices and allow them to roast just a bit, until they release their aroma.
- Add diced tomatoes and tomato puree, stir everything together.
- Cover and let simmer on low or medium-low heat until the pumpkin is tender, about 15 minutes.
- (This is also the time basmati rice will need to cook, so start the rice while the pumpkin is simmering.
- Cook rice according to package instructions.)
- Just before serving, add cream and parsley to the pumpkin mixture.
- Adjust seasonings as necessary.
- Serves three good eaters, or four regular eaters.
- Enjoy!
onion, clove garlic, butter, salt, cayenne pepper, curry, turmeric, coriander, pumpkin spice, ginger, tomatoes, tomato puree, basmati rice, heavy cream, parsley
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/pumpkin-maharani/ (may not work)