Red Rice Dumplings with Sweet Potato Lemongrass Curry


Last week I received a copy of Vegan Secret Supper by Mérida Anderson from the Vegan Society ready for review. I opened it up and instantly knew it was the book for me. The recipes are interesting, different and immediately give you the motivation to get into the kitchen and start cooking. This is the one that caught my eye first. A delicious south Asian curry sauce with vegetables and crispy rice balls.
Naturally it needed a few tweaks. The original recipe called for pumpkin purée (not common here in the UK) so I replaced it with sweet potato and the potatoes and peas turned in to cauliflower and green beans (just because they were in the fridge). Other than that is is pretty similar… Well – inspired by at least.

serves 3-4
For the Dumplings
1/2 cup red rice
1/4 cup red lentils
1 1/2 cups of water
1tsp tomato paste
2 tsp soy sauce
1 tsp pumpkin seed butter
1 tsp sunflower oil
1 small red onion finely chopped
1 thumb size piece of ginger grated
1 garlic clove crushed and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/4 cup chickpea (garam) flour
2 tbsp chopped coriander (cilantro)
Coconut oil

Simmer the rice and lentils together in the water until just cooked (about 30 minutes for red rice). Allow to cool.
While it is cooling fry the onion with the garlic, ginger and spices until softened. Stir it into the cooled rice mix and add all the other ingredients. Mix well and bring it together into a ball. This will become easier as it cools.
Form into 12 small balls. Top with a little coconut oil and bake for 20 minutes in a oven heated to 200oC turning once.

For the Curry
2 medium sweet potatoes cubed
1 stalk of lemon grass
1 small red onion chopped
2 cloves of garlic crushed and chopped
1 tbsp coriander seeds
1/2 tsp cinnamon
1 fresh Thai red chilli
1 tsp tomato purée
1 tsp soy sauce
1 can coconut milk

Steam the sweet potato until soft. Set aside to cool.
Blend all the other ingredients together until smooth. Add the sweet potato and blend in.
Heat in a saucepan and add vegetables (I used cauliflower and green beans) cover and simmer until tender.

Place the curry in a bowl and top with 4 rice balls. Serve with soft flatbread.


One thought on “Red Rice Dumplings with Sweet Potato Lemongrass Curry

  1. Pingback: Vegan Secret Supper by Mérida Anderson | HerbiFit

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