Green pumpkin curry with crispy black rice cakes

Green pumpkin curry with crispy black rice cakes

By
From
Kenko Kitchen
Serves
2-4
Prep
20 mins
Cooking time
40 mins
Photographer
Elisa Watson

This is another beautiful recipe contributed by Diem Ly Vo and it will absolutely blow your tastebuds away. It’s simple to make and the flavours are like nothing you have tasted before. It leaves your body singing after eating. It looks like a work of art and will make you want to throw your local takeaway curry in the bin! It’s great served with a bowl of crisp greens like lettuce and rocket.

Black rice cakes

Ingredients

Quantity Ingredient
200g black rice
1 teaspoon sea salt
1 tablespoon plant-based oil

Mushrooms

Quantity Ingredient
100g oyster mushrooms
1 tablespoon plant-based oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Green pumpkin curry

Quantity Ingredient
300g pumpkin, chopped
250ml low-sodium vegetable stock
2 tablespoons green curry paste
2 kaffir lime leaves
75g sliced bamboo shoots
60ml full-fat coconut milk
mint leaves, to serve

Method

  1. For the rice cakes, bring the rice, 500 ml water and the sea salt to the boil over medium heat. Then reduce the heat to low and let the rice simmer until it is cooked through and all the water has evaporated, about 30 minutes.
  2. Let the rice cool and then refrigerate (overnight is best).
  3. Lightly oil your hands to prevent the rice from sticking and form the rice into 4 square 7.5 cm patties. Compress the rice as much as possible to prevent it from breaking apart when frying.
  4. Heat the plant-based oil in a cast-iron pan over high heat and, before the oil starts to smoke, fry the rice patties for about 2 minutes on each side or until the outside becomes crispy.
  5. For the mushrooms, toss them in the oil, salt and pepper. Sear them in the same pan as the rice, either at the same time if your pan is big enough, or after.
  6. For the curry, bring the pumpkin and 500 ml water to a boil over high heat, then reduce the heat to medium–low and simmer until the pumpkin is very tender and almost all the water has evaporated, about 30 minutes. However, be careful not to burn the pumpkin!
  7. Add the vegetable stock, curry paste, kaffir lime leaves and bamboo shoots and simmer for 7–10 minutes. (While the curry is simmering, I use a spoon to smash most of the pumpkin because I prefer a smoother, thicker curry, but you don’t have to.)
  8. Add the coconut milk and simmer for another minute or so before turning off the heat.
  9. Divide the curry between serving bowls. Top with the rice cakes, mushrooms and a couple of mint leaves. (Place the rice cakes on just before serving as they can quickly soak up the curry and become soggy if put on too early.) Serve immediately.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again