Delicious Pumpkin Coconut Rice
After Halloween, a shocking 1.3 billion pounds of pumpkins are discarded into landfills each year. But did you know that many of these pumpkins are still perfectly good to eat? By repurposing these leftover pumpkins, you can create a tasty, budget-friendly meal that’s also sustainable. I’m sharing a recipe for a cozy side dish: Pumpkin Coconut Rice. Not only is this dish incredibly delicious, but it’s also an easy way to make use of free food in today’s challenging economy.
Plus, I’ve added tomatoes from my garden, which are my last harvest of the season. This recipe combines warming spices with creamy coconut milk, all soaked up by fragrant basmati rice. It’s filling, flavorful, and doesn’t get mushy thanks to the basmati rice.
Tips for Choosing Rescued Pumpkins:
When looking for pumpkins to repurpose, avoid any that are soft or have signs of rot. You’d be surprised how many perfectly good ones you can find! Simply give them a thorough wash, peel them, and cut them into cubes for this recipe.
Recipe: Pumpkin Coconut Rice
Ingredients:
5 cups cubed fresh pumpkin
1 white onion, chopped
2 cloves garlic, minced
2 cup basmati rice
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
¼ teaspoon black pepper
1 can coconut milk (about 14 oz)
2 teaspoons salt
Oil for frying
Instructions:
Prepare the Pumpkin: Start by thoroughly washing the pumpkin (especially if you’re using a rescued one). Peel, remove the seeds, and cut the pumpkin into small cubes.
Cook the Basmati Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. In a separate pot, add the rice with 3 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
Sauté the Aromatics: While the rice cooks, heat a bit of oil in a large pan over medium heat. Add the chopped onion and cook until golden brown, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Cook the Pumpkin with Spices: Add the cubed pumpkin to the pan, along with cumin, turmeric, garam masala, and black pepper. Stir well to coat the pumpkin in the spices, and cook for 3-4 minutes until the pumpkin begins to soften.
Add Coconut Milk and Simmer: Pour in the coconut milk and add salt. Stir everything together and let it simmer until the pumpkin becomes tender and the sauce thickens, about 10 minutes.
Combine with Basmati Rice: Once the pumpkin mixture is ready, gently fold in the cooked basmati rice. Stir to combine, allowing the rice to absorb the flavors of the pumpkin and spices.
Serve and Enjoy: Remove from heat, adjust the seasoning if needed, and let it sit for a few minutes to let the flavors meld. Fluff with a fork and serve warm.
This recipe combines the natural sweetness of pumpkin with creamy coconut and aromatic spices, making it a perfect addition to any meal. Enjoy this sustainable, delicious dish!
Why Make This Dish?
By using rescued pumpkins, you’re helping to reduce food waste, save money, and make the most of seasonal ingredients. Plus, this dish is filling and wholesome, perfect for cold-weather meals. So next time you see a leftover pumpkin, think twice before passing it up—it might just be the base of your next meal!
