| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 17g | 8g | 70g |
| sugars | fibre | protein | salt |
| 8g | 9g | 12g | 0.75g |
Why I Love Malaysian Vegan Rice Cake in Vegetable Curry
I absolutely adore this recipe for Vegan Rice Cake in Vegetable Curry. Food like this always takes me back to those sunny Californian valleys where I grew up, surrounded by an assortment of vibrant vegetables and a family that adored creating healthy, heart-warming meals. This recipe is an amalgamation of those memories and my current fascination with Malaysian cuisine. Just picturing the heady aromas of this dish in my kitchen brings a smile to my face, and an immediate craving for a generous bowlful.
A Flavorful Fusion
The sheer medley of spices integrated within this dish, such as curry powder, ground coriander, and cumin, remind me of lazy Sundays in my mother’s kitchen, where she’d let me experiment with the assortment of jars in her spice cabinet. This recipe’s flavor profile is somewhat akin to Malaysian Chicken Curry, but the array of colorful vegetables make this dish distinctly unique and healthier. It’s almost as if you can taste the warm California sun and cool Pacific sea salt blended with a Malaysian breeze.
An Ode to Vegan Gourmet
This Vegan Rice Cake in Vegetable Curry is inspired by Chef Alex Idov’s Vegan Zucchini Quinoa Confetti Salad that celebrates the perfect synchrony between wholesome grains and diverse veggies. It’s a balanced collision of comfort food and health which I imbibe in my cooking philosophy. The fresh bell peppers, zucchini, green beans and carrots coated in a creamy curry sauce create a satisfying texture and taste that is pure comfort food.
This inviting recipe is perfect to serve at gatherings and Sunday family dinners. The wholesome Jasmine rice and the captivating vegetable curry pair well with the crisp coolness of a Cilantro and Green Onion Salad. It’s a dining experience that will have your loved ones asking for seconds.
In essence, when preparing this hearty Vegan Rice Cake in Vegetable Curry, you embark on a multicultural culinary voyage. A journey that transports you into my childhood kitchen in California, with a detour around the intriguing Malaysian isles, and deposits you in a place of culinary delight. This masterpiece of a recipe truly brings together my two greatest joys – comfort food and health-conscious cooking. And there, my dear food enthusiasts, you have it – a dish that is both a feast for your eyes and a party for your taste buds.
What You’ll Need
- 2 cups Jasmine Rice
- 4 cups Water
- 1 tbsp extra virgin olive oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 3 tbsp curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 red bell pepper, chopped
- 3 medium carrots, chopped
- 2 zucchinis, chopped
- 1 cup green beans, chopped
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 cup fresh coriander, chopped
- Salt and pepper to taste
Method
Step One
Start by cooking the Jasmine rice according to its package instructions. Generally, combine 2 cups of rice with 4 cups of water in a medium-sized saucepan. Bring this to a boil, then reduce the heat and let it simmer until the water is fully absorbed. Then, set it aside.
Step Two
While the rice is cooking, heat the extra virgin olive oil in a large pot over medium heat. Add the finely chopped onions, minced garlic, and grated ginger. Stir these ingredients until the onions become soft and golden.
Step Three
Add the curry powder, turmeric, ground coriander, and ground cumin to the pot. Stir these spices into the mixture and let them cook for about 2 minutes to release their flavors.
Step Four
Next, add the chopped red bell pepper, carrots, zucchinis, and green beans to the pot. Stir these veggies until they’re well-coated with the spice mixture. Allow them to cook for five to seven minutes, or until they begin to soften.
Step Five
Stir in the can of coconut milk and the vegetable broth. Let this mixture come to a boil, then reduce the heat to let it simmer. Stir in the soy sauce and brown sugar, then cover the pot and let it simmer for about 20 minutes.
Step Six
After the vegetables have cooked and the flavors are well combined, stir in the fresh coriander. Season this vegetable curry with salt and pepper to taste.
Step Seven
Finally, form the cooked rice into cakes by packing it into small bowls or ramekins, then inverting them onto plates. Pour the vegetable curry over these rice cakes and serve. Enjoy your Vegan Rice Cake in Vegetable Curry!
