1. Heat olive oil in a large saucepan over medium heat. Add onion, apple and celery. Cook stirring occasionally for 10 minutes or until softened.
2. Add pumpkin, curry powder, cinnamon, and sesame seeds. Season with pepper. Cook, stirring for 2 minutes. Sir in stock, water and canned tomatoes. Cover and bring to a simmer over high heat. Reduce heat to medium-low and cook, covered, for 15 minutes.
3. Stir basmati rice into pan and return to a simmer. Cover and cook for 12 minutes or until rice is tender. Stir in parsley and half the mango chutney. Divide between serving bowls.
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|Serving Size: 1 (1823g)|
|Recipe Makes: 1|
|Calories from Fat: 166 (22%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 0mg||0 %|
|Sodium 3022.9mg||104 %|
|Potassium 2389.8mg||63 %|
|Total Carbohydrate 144.3g||42 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 123.5g|
|Protein 15.1g||22 %|
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Calories per serving: 748
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