• Preheat oven to 220°C/200°C fan-forced. 
• Place peeled pumpkin pieces on a lined oven 
tray. Drizzle with olive oil, sprinkle over Mumbai 
spice blend, season with salt and toss to coat. 
• Spread out evenly, then roast until tender, 
20-25 minutes. 
TIP: If your oven tray is crowded, divide between 
two trays. 

• Meanwhile, to a medium saucepan, add the 
water and bring to the boil. 
• Add basmati rice and currants, stir, cover with a 
lid and reduce heat to low. 
• Cook for 10 minutes, then remove 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!

• Trim baby broccoli, halve any thicker 
stalks lengthways. 
• Finely chop garlic. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook half the garlic
until fragrant, 1 minute. 
• Transfer garlic oil to a small heatproof bowl, 
then add Greek-style yoghurt and stir to 
combine. Season to taste with salt and pepper. 

• Return the frying pan to medium-high heat with 
a drizzle of olive oil. 
• Cook baby broccoli until tender, 5-6 minutes. 
Add remaining garlic and cook until fragrant, 
1-2 minutes. 
• Remove pan from heat and stir through baby 
leaves until combined. Season to taste. 

• Divide rice, garlicky greens and Mumbai-spiced 
pumpkin between plates. 
• Drizzle over garlic yoghurt and apricot sauce. 
• Tear over coriander to serve. Enjoy!