Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1151.53 Kcal (4821 kJ) | ||
| Calories from fat | 163.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.17g | 28% | |
|---|---|---|---|
| Sodium | 27540.42mg | 1148% | |
| Potassium | 507.43mg | 11% | |
| Total Carbs | 198.18g | 66% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 8.23g | 16% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 24.1mg | 134% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 252.74 Kcal (1058 kJ) | ||
| Calories from fat | 35.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 28% | |
|---|---|---|---|
| Sodium | 6044.7mg | 1148% | |
| Potassium | 111.37mg | 11% | |
| Total Carbs | 43.5g | 66% | |
| Sugars | 1.14g | 21% | |
| Dietary Fiber | 0.79g | 14% | |
| Protein | 1.81g | 16% | |
| Vitamin C | 3.3mg | 25% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 5.3mg | 134% | |
| Calcium | 10.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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