Crispy Sage, Pumpkin and Ginger Rice

Name: Crispy Sage, Pumpkin and Ginger Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 180g pumpkin, cubed; 1/2 onion, diced; 3 garlic cloves, thinly sliced; 2 tbsp fresh ginger, grated; 200g chickpea rice, or any rice; 350ml veg stock; 2 tbsp plant-based butter

3 steps

Prep:10minCook:20min

13 million pumpkins will be discarded today, just in the UK alone.

Updated at: Thu, 17 Aug 2023 07:03:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories255.7 kcal (13%)

Total Fat10.1 g (14%)

Carbs35.2 g (14%)

Sugars2.9 g (3%)

Protein11.8 g (24%)

Sodium328.7 mg (16%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

180gpumpkin

0.5onion

2 Tbspfresh ginger

grated

200gchickpea rice

or any rice

350mlveg stock

2 Tbspplant based butter

Instructions

Step 1

Warm oil in a frying pan, add onion and cook for 5-7 minutes until soft. Stir in the garlic and ginger for 1 minute. Add 1 tbsp of plant based butter and the pumpkin. Cook for 8-10 minutes, until slightly tender and soft. Add the rice and veg stock, simmer for 10-15 minutes until the rice is soft and fluffy.

Step 2

Meanwhile, melt butter and fry the sage leaves for 2-3 minutes.

Step 3

Add plant-based yoghurt to the base of a plate, then the ginger pumpkin rice topped with crispy sage leaves