Roasted rice and pumpkin curry | Women's Weekly Food

Ingredients

• 1 kent pumpkin, cut into 5cm wedges, seeds removed
• 1 large red onion (300g), cut into 2cm wedges
• 1½ tsp garam masala
• ⅓ cup (75g) coconut oil, melted
• 1 tbsp white basmati rice
• ½ cup curry leaves
• 3 cloves garlic, crushed
• 1 tbsp curry powder
• 1 tsp chilli powder
• ½ tsp ground cinnamon
• ¼ tsp ground turmeric
• 400 ml can coconut cream
• 2 tbps toasted pepitas
• Steamed basmati rice, to serve
• 1 Lime cheeks, to serve