| 1. |
Choose a large pumpkin of uniform width. Cut in half widthways and steam the two halves until the flesh begins to soften. Scoop out a hollow in each one, leaving about 1 inch thickness intact. Use the pumpkin in soup. |
| 2. |
Saute the onion and garlic in oil until soft. |
| 3. |
Add the spices and cashews and cook for 3 minutes. |
| 4. |
Add the tomatoes and sultanas and cook for 2 minutes. |
| 5. |
Finally add the rice, tomato paste and yoghurt and mix well. Season. |
| 6. |
Divide the filling equally between the pumpkin shells, packing it in tightly. |
| 7. |
Put the filled shells into a large baking tray, cover with foil and bake at 350 °F (175 °C) for 45 minutes, making sure pumpkin is completely cooked. |
