Heat the jasmine rice on 3 tablespoons of corn gem oil for a few seconds then pour in 4 cups of water. Add the whole stalks of lemongrass to it without chopping - it will be easier to remove from the rice later. Cook the rice on medium heat until it absorbs most of the water, the cover it and let it boil on lower heat for another 10 minutes.

Peel and cut the pumpkin into small cubes. Heat the chopped chives in a big pot over 4 tablespoons of corn germ oil for a few moments then add the pumpkin cubes. Season it with the garam masala and the tandoori spice mix then mix them thoroughly. Next add the coconut milk and let it cook for about 15 minutes. Dont stir it too much while cooking as the pumpkin cubes can easily disintegrate. The meal is ready when the pumpkins are already creamy but stilll have bigger, bitable pieces.

Put the rice in a big bowl, pour the pumpkin curry on it, season it to taste. Decorate it with the parsley or coriander leaves and the pomegranade seeds. If you prefer even more exotic flavours, pour some drops of mustard seed oil over it too.

(These ingredients are calculated for 6 portions.)