Pumpkin Grain Curry

To peel the pumpkin easily, cook it whole for 2-3 minutes in a pan of boiling water or in the microwave. Cut the ends of the pumpkin and then cut it into 4 parts. Remove seeds and peel.

Dice and cook in boiling water for 15-20 min. Drain very well, and puree using a magic wand or a food processor.

Heat the oil in a large skillet. Add the chopped onion and let it brown. Add the ginger and minced garlic, and cook for 2 min.

Add curry, pepper, salt and turmeric and stir.

Add the coconut milk and the grain. Let it cook for 5 min and then add 2 cups of pumpkin puree and tomato paste. If necessary, add half a cup of water and cook a little more.

Add the chopped parsley as a topping and it is ready to serve.

Wash the rice well.

Drain the rice well and set aside.

Put the rice in a pan twice the amount in boiling water. Bring to the boil, cover the pan and simmer for 8 min.

Keep the lid on the pan, remove from heat and let stand for 5 min with the pan tightly covered. Stir the rice with a fork and serve.