Our main of Tandoori pumpkin wedges, saffron rice and crispy keema rolls will satisfy even the non-vegans in your life.  

Main Dish: Tandoori pumpkin wedges with smoked sauce and lime  

Ingredients:  

• 1 medium muscat or Hokkaido pumpkin, cut into thick wedges 
• 150 g coconut yogurt 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp smoked paprika 
• 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger 
• 1/2 tsp chili flakes 
• 1 tbsp olive oil 
• 3/4 tsp salt 
• 1/2 tsp black pepper 
• 1 red onion, thinly sliced into rings 
• 1 lime, cut into small wedges 

Steps:  

1. Preheat the oven to 220°C and line a baking tray with parchment paper. 
2. In a large bowl, mix the coconut yogurt, cumin, coriander, smoked paprika, turmeric, ginger, chili flakes, olive oil, salt, and black pepper. Toss the pumpkin wedges in the mixture until well coated. You can do this the day before: the longer the better! 
3. Arrange the coated wedges on the baking tray, ensuring they are spread out evenly. Roast for 30-35 minutes, flipping halfway through, until the edges are slightly charred and the pumpkin is tender. 
4. Transfer the roasted pumpkin to a serving platter. Garnish with red onion rings and lime wedges. Serve immediately. 

For the sauce: 

• 6 tbsp coconut yoghurt 
• 1 tsp smoked paprika 
• 1 tsp garam masala 
• 1 tsp turmeric  
• Salt & pepper (to taste) 
• Splash of olive oil 

Side Dish: Saffron Rice with Pomegranate and Herbs  

Ingredients:  

• 250 g basmati rice 
• 450 ml water 
• 0,05 g saffron threads 
• 30 ml hot water 
• 3/4 tsp salt 
• 1 1/2 tbsp olive oil 
• 450 ml of hot water 
• 50 g pomegranate seeds 
• 2 1/2 tbsp chopped fresh mint and/or coriander 
• 1 1/2 tbsp slivered or sliced almonds, roasted 

Steps:  

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 15 minutes, then drain. The goal here is to make the rice as fluffy as possible.  
2. In a small bowl, crush the saffron threads between your fingers and mix them with 30 ml of hot water. Let it steep for at least 10 minutes to fully release the color and flavour. 
3. In a saucepan, heat the olive oil over medium heat. Add the drained rice and sauté for 1-2 minutes. Pour in 450 ml of water, salt, and saffron infusion. Stir gently, bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes, then remove from heat and let it sit, covered, for another 5 minutes. 
4. Fluff the rice with a fork and transfer to a serving dish. Garnish with pomegranate seeds, chopped mint and/or coriander, and the almonds.  

Side Dish: Crispy keema rolls 

Ingredients:  

• Mild olive oil, for sautéing and brushing 
• 2 large white onion, finely chopped 
• 2 cloves garlic, minced 
• 2 tsp ground cumin  
• 2 tsp ground cinnamon 
• 2 tsp ground cardamom 
• 2 tsp ground turmeric 
• 2 tsp garam masala 
• 4 full tbsp pomegranate molasses 
• 200 g walnuts 
• 300 g cooked chickpeas, drained and finely chopped 
• 15 g fresh parsley, chopped 
• Salt and pepper, to taste 
• 16 sheets filo dough (35 x 25 cm) 

Steps:  

1. Heat some mild olive oil in a pan and sauté the finely chopped onion over low heat until soft and golden. Stir occasionally to prevent burning, taking your time to bring out the natural sweetness of the onion. 
2. Add the garlic to the pan and cook for another 2 minutes. Then add the cumin, cinnamon, cardamom, turmeric, and garam masala, stirring well. Let the spices toast for a minute on low heat, releasing their aroma. Stir in the pomegranate molasses, salt, and pepper, and cook for a further 2 minutes. 
3. In a food processor, pulse everything together, the walnuts, drained chickpeas and fresh parsley, until you have a well-combined, slightly chunky mixture. 
4. Add this mixture to the pan with the spices, stirring to incorporate all the flavours. Let the mixture cook for another 5 minutes, then remove from the heat and allow to cool completely before using. 
5. Meanwhile, preheat the oven at 200°C and prepare a baking sheet with parchment paper.  
6. Once the mixture has cooled, lay out the filo pastry sheets in pairs, so you have a total of 8 packages of 2 sheets each. Brush the top sheet of each package with a layer of oil. Lay the short side of the filo dough sheet towards you and spoon a bit of the filling positioned horizontally at the bottom. Start rolling the dough from bottom to top, then fold in the sides at the level of the filling. Continue rolling the dough tightly. Place the rolls seam side down on the baking sheet. Brush the rolls with extra oil using a pastry brush to ensure they have a smooth, even layer for a crisp finish. 
7. Bake the rolls in a preheated oven at 200°C for 20 minutes, or until golden and crispy. Airfryer lover? 12 minutes at 180°C will do.