Enjoy this dish inspired by the new product range, Rice & Lentils, by SunRice.


  • 1 cup SunRice Brown Rice & Lentil Mix, rinsed

  • 3 tbs canola oil

  • 2 brown onion, thinly sliced

  • 2 garlic cloves, crushed

  • 2 tbs curry powder

  • 600g butternut pumpkin, peeled, cut into 2.5cm pieces

  • 11/2 cups water

  • 400ml can coconut milk

  • 1 lime, juiced

  • 4 large silverbeet leaves, stems removed, shredded

  • 1/4 cup flaked almonds, toasted

  • Coriander leaves, lime wedges & flat bread, to serve


  • 1.

    Put the SunRice Brown Rice & Lentil Mix and 2 cups of water in a saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from heat and stand covered for 5 minutes. Using a fork, fluff the rice and lentils.

  • 2.

    Heat a wok or large deep frying pan over medium-low heat. Add half the oil and all onions and a pinch caster sugar, cook, stirring often until soft and light golden. Remove half the onions to a bowl and set aside.

  • 3.

    Increase heat to medium, add garlic and curry powder, cook, stirring for 1 minute. Add pumpkin, stir to coat in spice mixture. Stir in the water and coconut milk, bring to a simmer, then reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes or until the pumpkin is tender and the sauce has thickened slightly. Stir in the lime juice then the silverbeet and simmer for 2 minutes, or until wilted.

  • 4.

    Spoon SunRice Brown Rice & Lentil Mix into base of serving bowls. Ladle over the curry. Top with reserved onions, flaked almonds and coriander. Serve with lime wedges and flat bread if desired.

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