1 medium butternut, peeled and cubed

2 Tbsp olive oil

1 Tbsp butter

2 onions, sliced

2 garlic cloves, crushed

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

½ tsp cayenne pepper

1 cup Spekko Royal Umbrella Jasmine Rice

1 liter chicken stock

2 X 400 g cans chickpeas in brine, drained 

1/3 cup raisins

¾ cup flaked almonds, toasted

2 Tbsp roughly chopped fresh coriander

Poppadoms to serve

1. Preheat the oven to 190 °C.

2. Toss the butternut in 30 ml olive oil and season with salt and pepper. Spread over a baking tray and roast in the oven for 30 minutes, or until cooked.

3. Heat 15 ml olive oil and the butter in a pan over a low heat.

4. Add the sliced onions, garlic and a pinch of salt. 

5. Add the cumin, coriander, turmeric, cayenne and rice. Stir so it is all combined well, then add the chicken stock. 

6. Cover and allow to simmer gently for about 20 minutes, until the rice is cooked. 

7. Once the rice is cooked, gently stir through the chickpeas and roasted butternut. Top with raisins, flaked almonds and chopped coriander.  Serve with crispy poppadoms on the side.

• If the poppadoms are made with wheat flour, the recipe is not gluten free.