Kohinoor's Methi Malai Pumpkin Curry

A delicious curry dish from Kohinoor Rice - perfect if you're avoiding the trick-or-treaters and staying in this evening!

Serves 4 people


Ingredients:

1. 2 cups of Kohinoor Platinum Rice

2. 375gm Kohinoor Methi Malai cook-in-sauce

3. 1 medium sized pumpkin chopped into chunks

4. Chicken (optional)

5. ½ a sliced onion

6. Finely chopped spinach

7. Greek yoghurt (optional)

8. Coriander


Method:

1. Cook Kohinoor Platinum Rice according to instructions on pack.

2. Pre-cook cubed pumpkin - boil for 10 minutes so pumpkin remains firm, not too soft.

3. Lightly fry your cubes of chicken in a wok for 2-3 minutes. (Optional: you can marinade your chicken in lemon juice, chilli and turmeric beforehand for extra zing)

4. Add Kohinoor's Methi Malai sauce, onion and spinach into the pan with chicken and simmer for 20 minutes. Stir occasionally.

5. Transfer the curry into a serving dish, or into individual bowls. Drizzle over the Greek yoghurt and top with sprinkling of fresh coriander.

6. Serve with rice.


If you're a vegetarian, simply leave out the chicken.