Bengali Roast Pumpkin & Currant Biryani
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Bengali Roast Pumpkin & Currant Biryani

Bengali Roast Pumpkin & Currant Biryani

with Extra Yoghurt & Flaked Almonds

This pilaf is packed full of flavours and colours, with green beans, currants, and roasted pumpkin all contributing to the rainbow! Like a hug in a bowl, this warming dish is the perfect comforting meal.

This recipe is under 650kcal per serving.

Calorie Smart
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount

1 packet

green beans

2 clove


1 packet

peeled pumpkin pieces

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Bengal Curry Paste

1 sachet

Mumbai Spice Blend

1 packet

basmati rice

1 packet


1 sachet

vegetable stock powder

1 packet

baby leaves

2 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1.75 cup



Nutrition Values

Energy (kJ)2448 kJ
Fat10.6 g
of which saturates4.1 g
Carbohydrate103.3 g
of which sugars26.6 g
Protein19.5 g
Sodium973 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Tray
Baking Paper
Large Pan



• Preheat oven to 220°C/200°C fan-forced. • Trim green beans and slice into thirds. Finely chop garlic.


• Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of roast time, place flaked almonds on the side of the tray and toast until golden, 5 minutes.


• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until softened, 4-5 minutes. Transfer to a plate. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return saucepan to medium-high heat with a drizzle of olive oil. Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.


• Add the basmati rice and currants to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


• When the rice is done, add baby leaves and green beans to the pilaf and stir until leaves are just wilted. Season to taste.


• Divide Bengali veggie pilaf between bowls. • Top with roasted pumpkin. • Dollop with Greek-style yoghurt. Garnish with flaked almonds to serve. Enjoy!