Trini Curried Pumpkin & Lentil Rice

For Mr Umami's post footie dinner on Sundays, something easy to digest but not too light is the aim. Since our veg box this week had an acorn squash, which I discovered really lasts (recipe for Morrocan lamb tagine with pumpkin coming!) I thought this Caribbean inspired recipe from Trini Gourmet was as close to perfect as possible!

Please do check out her blog for her variety of dishes. Plus, she's Kosher, so no shellfish in sight! Yay!

Here's all I've done differently:
Add equal amount of brown lentils as brown rice, wash both 4 times really well. I leave them to soak in a little cold water while I start of the pumpkins. I didn't have curry powder so I ground up allspice (3-4 balls) in the pestle with the same amount of curry leaves and 2 teaspoons of gram masala powder. Instead of pimento peppers I used one peri peri pepper. I used a beef stock cube to the water to give everything some more flavour and chucked in some cabbage to use it up.