Step 1

Preheat oven to 200C. Heat the oil in a small frying pan over medium heat. Add the mustard seeds, cumin, coriander, garam masala and turmeric, and cook, stirring, for 1 minute or until seeds pop and mixture is fragrant. Remove from heat.

Step 2

Place the pumpkin, chickpeas, onion and curry leaves in a large bowl. Add the spice mixture and season with salt and pepper. Gently toss to coat pumpkin in spice mixture. Combine rice and 125ml (1/2 cup) of stock in a medium bowl.

Step 3

Cut four 40cm-square pieces of foil and four 40cm-square pieces of nonstick baking paper. Place foil on a clean work surface. Top with the baking paper. Spoon rice mixture evenly among squares. Top with pumpkin mixture and drizzle with the remaining stock.

Step 4

Fold the foil and paper in half to enclose the fillings. Fold the edges over to seal the parcels. Place parcels on 2 baking trays.

Step 5

Bake in preheated oven, swapping trays halfway through cooking, for 30 minutes or until pumpkin and rice are tender. Remove from oven. Set aside for 5 minutes to cool slightly.

Step 6

Meanwhile, combine cucumber and yoghurt in a small bowl. Season with salt and pepper. Carefully transfer contents of parcels to serving bowls. Top with yoghurt mixture and serve immediately.