Rice Recipe

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Servings: 2 cups Difficulty: Advanced
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Aromatic Sri Lankan yellow rice served with a creamy, spiced pumpkin curry
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Rice Recipe

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 328.0

Description

This comforting dish features fluffy basmati rice infused with saffron and curry leaves, paired with a rich, vegan pumpkin curry. The curry boasts tender chunks of Japanese pumpkin simmered in coconut cream with aromatic spices like mustard seeds, coriander, and cardamom. The balance of sweet, savory, and spicy flavors creates a warm, satisfying meal perfect for a cozy dinner. It is an excellent choice for vegetarian gatherings or when you want a flavorful, home-style international dish. Simple ingredients come together to create a restaurant-quality experience that is both nourishing and delicious.

Ingredients

Directions

  1. Soak 2 cups of basmati rice in water for 3 minutes, then rinse and drain well.
  2. Place the rinsed rice into a saucepan with 1/4 teaspoon saffron powder, coconut milk, and 2 fresh curry leaves.
  3. Pour in enough cold water until it is 3cm above the rice level.
  4. Place over medium-high heat and bring to a boil. Stir once, then cover and reduce heat to low.
  5. Cook the rice for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
  6. Heat 1/4 cup vegetable oil in a large saucepan over medium heat.
  7. Add 1 chopped onion and cook until softened. Add 1 teaspoon black mustard seeds, stirring well.
  8. Cover and cook for 3 minutes, stirring occasionally.
  9. Stir in 4 crushed garlic cloves, 2 teaspoons ground coriander, 1/2 teaspoon chilli powder, and 1 teaspoon extra black mustard seeds.
  10. Cover and cook for 2 minutes to toast the spices.
  11. Add 1kg of diced Japanese pumpkin to the pan.
  12. Add coconut cream, 1 tablespoon brown sugar, and 1/2 cup water. Stir well to combine.
  13. Cover and cook for 10 minutes, stirring occasionally, until the pumpkin is tender.
  14. Stir in 1/4 cup desiccated coconut and season to taste.
  15. Serve the pumpkin curry alongside the Sri Lankan Yellow Rice, garnished with fresh coriander and lemon wedges.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 328.0kcal
% Daily Value *
Total Fat 25.4g40%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 9.8mg1%
Total Carbohydrate 24.6g9%
Dietary Fiber 1.7g7%
Sugars 3.9g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sri lankan, pumpkin curry, yellow rice, vegan curry, basmati rice, coconut cream, mustard seeds, cardamom, spiced rice, vegetarian dinner, comfort food, international cuisine
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