Indian vegetable curry in edible rice bowls

• Serves: 4
• Difficulty: easy
• Prep time: 30 minutes
• Cooking time: 45 minutes + 1 hr 15 minutes for the curry bowls

• 

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Ingredients

For the edible rice bowls
non-stick cooking spray
500 g cooked Spekko Long Grain Parboiled Rice
50 g cake flour
salt, to taste
25 g grated Parmesan cheese
1 egg

For the vegetable curry
15 ml cumin seeds
2,5 ml yellow mustard seeds
15 ml canola oil
1 onion, chopped
2 garlic cloves, crushed
2 cm piece ginger, grated
2 tomatoes, chopped
10 ml ground coriander
5 ml ground cumin
30 ml mixed masala
2 sweet potatoes, peeled & diced
1 head of cauliflower, broken into florets
2 carrots, peeled & diced
200 g pumpkin, diced
500 ml hot water
dash of ground coriander
pinch dried red chilli flakes (or to taste)
juice of 1 lemon
80 ml yoghurt
30 ml butter
handful fresh coriander leaves, chopped + extra, to garnish
salt and freshly ground pepper, to tast

To serve
yoghurt
pomegranate rubies
rice bowls
pumpkin seeds dusted in edible gold powder
naan breads and salsas

Method

1. First make the rice bowl. Preheat the oven to 200C and line the insides of 4 small bowls or ramekins with foil (the shinier side of the foil should be touching the surface of the bowls, the less shiny side the one you can see). Spray very well with non-stick cooking spray (this is very important, otherwise the rice mixture will stick).
2. Place all the ingredients in a large bowl and mix well to combine. Divide the rice mixture between the 4 prepared bowls and firmly press into the base and up the sides of the insides of the lined bowls (dip your fingers in water as you work to prevent the rice mixture sticking to them).
3. Bake in the preheated oven for 30 minutes. Remove and cool for 10 minutes.
4. Carefully peel off the foil and place the bowls upside down on a roasting tray. Bake in the oven for a further 10 minutes to colour on the outside. Remove from oven and set aside until serving.
5. In a large pot, toast the cumin seeds and mustard seeds over medium heat. Add the canola oil, then the onion. Sauté until translucent and golden, about 10 – 15 minutes in total.
6. Add the garlic, ginger and tomato to the onions and continue to sauté, a minute or two.
7. Add the ground coriander, cumin and mixed masala. The mixture will resemble a curry paste, allow to simmer over low heat for 2 minutes.
8. Add the sweet potatoes, cauliflower, carrots, pumpkin & hot water. (You may need to add more hot water – the vegetables should be covered) and allow the curry to simmer until the sweet potatoes are soft and tender.
9. Sprinkle over a dash of ground coriander, red chilli flakes, juice from 1 lemon juice, yoghurt, butter and chopped fresh coriander, stir to combine and switch the heat off.
10. Check for seasoning, add salt if necessary, cover and steam until ready to serve.11. Serve in your edible rice bowls topped with yoghurt, with pomegranate rubies on the side.
11. Garnish with the pumpkin seeds and serve with curry accompaniments such as naan breads and salsas of your choice.