• Preheat oven to 220°C/200°C fan-forced.
• Place peeled pumpkin pieces on a lined oven 
tray with a drizzle of olive oil and a pinch of salt
and pepper. Toss to coat, then bake until tender,
20-25 minutes.

• Meanwhile, add the water(for the rice) to a 
medium saucepan and bring to the boil. 
• Add basmati rice, stir, cover with a lid and 
reduce the heat to low. Cook for 10 minutes, 
then remove the pan from heat and keep 
covered until rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so 
don't peek!

• While the rice is cooking, trim green beans, 
then cut into thirds. 
• Finely chop onion
(see ingredients). 
• Roughly chop silverbeet. 
• Finely chop garlic.
• Slice lemon into wedges. 
• Cut halloumi into 1cm cubes and season 
with salt.

• In a large frying pan, heat a generous drizzle of 
olive oil over a medium-high heat. When oil is 
hot, add halloumi, turning occasionally, until 
crispy and golden-brown, 4-5 minutes. Set aside 
on a plate lined with paper towel.
• Wipe out the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
Cook green beans, onion and silverbeet until 
softened, 4 minutes.
• Add garlic and mild curry paste and cook until 
fragrant, 1 minute.

• Add coconut milk, the water (for the curry)
and salt to the frying pan. Bring to the boil, then 
simmer, stirring occasionally, until thickened 
slightly, 8-10 minutes.
• Add roasted pumpkin and halloumi. Season 
with pepper to taste.

• Divide basmati rice between bowls. 
• Top with creamy pumpkin and halloumi curry. 
• Sprinkle with crushed peanuts and squeeze 
over a lemon wedge to serve. Enjoy!