Facts & Figures
Description
Surprisingly simple and well balanced with sweetness and mild spice. Spicy roasted Japanese pumpkin, sautéed kale, chunky slow cooked tomato chutney, and caramelised Swiss brown mushroom on a fragrant pine nut and sultana pilaf rice.
Background Story
Serving Suggestions
Nutritional Facts
Ingredients
Preparation
Heat a drizzle of olive oil in a pan over medium heat.
![](https://ucarecdn.com/8abe9601-3cae-49a3-9c71-6d41137e0eda/PadThai01.jpg?v=0)
Add pumpkin to the pan, then sear until golden.
![](https://ucarecdn.com/4394925f-c2fe-45bf-ab75-91b78160314e/RoastedPumpkin02.jpg)
Add kale and mushrooms to the pan, then sauté for 1.5 minutes or until heated through.
![](https://ucarecdn.com/6440a418-7619-4d6e-99dd-d83fe371c665/RoastedPumpkin03.jpg)
Transfer rice to a microwave-safe container, then heat on high for 1 minute.
![](https://ucarecdn.com/ff8307f4-ee98-478b-a2e0-dbada9994410/RoastedPumpkin04.jpg)
To serve, place rice onto a plate and top with pumpkin, then add kale and mushrooms on the side. Top with tomato chutney.
![](https://ucarecdn.com/ad3fb641-d74a-44e6-a3ec-e68a1e6e5202/RoastedPumpkin05.jpg)
Transfer pumpkin to a microwave-safe container, then add 1 tablespoon of water. Stir, then heat on high for 1 minute. Add kale and mushroom, then heat on high for a further 1 minute. Transfer rice to a separate microwave-safe container, then heat on high for 1 minute. Add vegetables, then top with tomato chutney.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.