Fijian Vakalolo Savory Pumpkin Coconut Bowl

Ingredients

• 1 1/2 lb pumpkin or butternut squash, peeled and cubed
• 1 can chickpeas, drained
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 1 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Heat the oil in a wide pan over medium heat and cook the onion with a pinch of salt for 6 minutes, until soft and translucent.
3. Add the garlic, ginger, and chili and stir for 30 seconds until fragrant.
4. Add the pumpkin cubes and turn them in the aromatics for 2 minutes so they take on the flavoured oil.
5. Pour in the stock and the salt, cover, and simmer for 12 minutes, until the pumpkin is just tender at the edge of a knife but still holding its shape.
6. Add the coconut milk and the chickpeas and simmer uncovered over low heat for 10 to 12 minutes, until the sauce has thickened and clings to the pumpkin.
7. Keep the heat low once the coconut milk is in. A hard boil splits it, leaving an oily sauce and grainy curds.
8. Crush a few pumpkin cubes against the side of the pan to thicken the sauce, then stir in the lime juice off the heat. Serve over rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.