Redolent with garam masala, sweetened with caramelised pumpkin and brightened with lemon and feta, this comforting vegetarian bowl is delicious as is, but also works as a canvas for you to add your own favourite flavours.
Preheat oven to 200°C fan-forced. Peel pumpkin and cut into 2cm cubes.
Place pumpkin on a lined baking tray, drizzle with 20ml (1 tablespoon) oil and sprinkle with ½ teaspoon salt and a pinch of cracked black pepper. Bake for 30 minutes or until golden and caramelised.
Meanwhile, thinly slice onion and finely chop garlic. Zest and juice lemon.Heat 2 teaspoons oil in a large frypan over medium heat. Add onion and cook for 5 minutes or until softened. Add garlic and cook for a further 3 minutes.
Add baby spinach leaves, dried mint, lemon zest, tomato paste, garam masala, ½ teaspoon salt and a pinch of cracked black pepper. Cook for 1 minute or until spinach is just wilted.
Meanwhile, place rice in a saucepan over high heat with 310ml (1¼ cups) water and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is tender. Set aside, covered, for 10 minutes. Fluff rice with a fork, add to tomato mixture and stir until grains are completely coated.
Remove pumpkin from oven. Divide rice between bowls and top with pumpkin. Crumble over feta and top with cracked black pepper to serve.