Recipe by Missy Wombat
Paul Gayler makes wonderful vegetarian and vegan food. Great recipe for when you have a bit of time to cook.
Top Review by gorillavegetarian
Just wonderful. My whole family loved it (especially me and vegan beau) but even my dad (carny of the century who doesn't like pumpkin) polished off his big bowl. My boyfriend and I added some cashew nuts to our meal for the extra protien - it was really yummy. Also I baked the pumpkin and stired it through at the end of cooking just before the coconut milk - i love roast pumpkin - great flavor! I have a rice maker so for me this meal didn't take long. After stirfrying the onion, marg etc I just added the rice all vege stock and let it do it's thing - stiring every now and then. It was fine.
- 40 g margarine
- 1 onion, chopped
- 1 garlic, clove crushed
- 1 stalk lemongrass, thinly sliced
- 1 red chile, deseeded and chopped
- 1⁄2 teaspoon curry powder
- 2 1⁄2 cm fresh gingerroot, chopped
- 350 g pumpkin, peeled and cut in 1 cm pieces
- 350 g arborio rice
- 100 ml dry white wine
- 700 ml vegetable stock
- 150 ml coconut milk
- 1 tablespoon chopped of fresh mint
- 1 tablespoon chopped fresh coriander
- salt & freshly ground black pepper
- grated coconut, to serve
Directions See How It's Made
- Melt the margarine in a large heavy bottomed pan.
- Add the onion, garlic, lemongrass, chili, curry powder and ginger and cook,stirring over a low heat for 5 minutes.
- Add the pumpkin and rice and cook for 1 minute more.
- Pour in the wine and a ladle full of stock and cook, stirring, until the liquid is absorbed.
- Keep adding the stock, a ladle full at a time, stirring continuously, until the rice is tender, but al dente, about 25 minutes.
- Towards the end of cooking, add the stock in smaller quantities and check frequently to see if the rice is cooked.
- Add the coconut milk, mint, and coriander.
- Remove from the heat, season and sprinkle with grated coconut to serve.