Crunchy rice with curry (Print Version)

# Ingredients:

01 - 1 tbsp soy sauce.
02 - 1/2 red onion.
03 - 1 lime.
04 - 20 g pumpkin and sunflower seeds.
05 - 1/2 butternut squash.
06 - 3 tbsp oil.
07 - 240 g basmati rice.
08 - 1 tbsp maple syrup.
09 - 2 tsp red curry paste.
10 - 20 g shredded coconut.
11 - 4 sprigs of cilantro.
12 - 30 g peanuts.

# Instructions:

01 - Chop the butternut and onion into small chunks, coat them with soy sauce, syrup, seeds, and oil. Roast for half an hour.
02 - Coat warm rice with curry paste, oil, and syrup. Spread it on a tray, then roast at 200°C for 40–45 minutes.
03 - Toast the peanuts and coconut in the oven for 7–10 minutes till golden brown.
04 - Toss together the roasted squash, citrus zest and juice, toasted mix, cilantro, and crispy rice with a drizzle of oil.

# Notes:

01 - Stir the rice midway to crisp it up evenly.
02 - Keep a close eye while toasting the nuts to avoid burning them.

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