Pumpkin Spiced Rice

Pumpkin Spiced Rice

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine High Calcium, High Fiber, Low Sodium, Mediterranean, Quick Easy, Salads & Vegetables, Special Occasions
Servings 6 People


  • 570 g Pumpkin
  • 1 pc Medium Onion
  • 2 pcs Cloves of Garlic Crushed
  • 1 tsp Curry Powder
  • 1 cup Rice Uncooked
  • 2 Tbsp Currants
  • 1/4 cup Almonds Toasted
  • 1 cup Baby Spinach Leaves
  • 2 Tbsp Chicken Stock


  • Cut pumpkin into 1" chunks and cook until just tender.
  • Boil, steam or microwave rice. Heat a heavy-based saucepan and cook onion and garlic in chicken stock until soft.
  • Add cooked pumpkin and curry powder to saucepan. Blend in cooked rice, currants and toasted almonds. Cook, stirring gently until rice is hot and ingredients are well combined.
  • Just before serving, stir through the torn spinach leaves.


Calories :225
Kilojoules :936
Fat :3.5
Carbohydrate :40
Protein :7
Sodium :30
Saturated Fat :0.8
Fiber :4
Calcium :80
Sugar :9
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top