Heat a large non-stick frying pan over medium-low heat. Add rice. Toast, stirring frequently, until lightly browned, about 3 minutes. Add curry powder. Cook, stirring, 1 minute.
Add kale, pumpkin, raisins, coconut milk, water and salt. Cover and simmer until the liquid is absorbed and the rice and pumpkin are tender, about 12 minutes. Remove from the heat. Leave to stand, covered, for 5 minutes.
DID YOU KNOW
…that rice rarely, if ever, causes food allergies and is a staple for half the world's population? Basmati rice is an aromatic rice native to India and Pakistan. It is suitable for pilafs, as the grains stay dry and separate during cooking.
This is a quite tasty foundation recipe and most suitable for some variations without straying too far from your original concept and design.
I have made this dish now in a number of ways including using the blanched leaves (stems removed) as the outer skin for Kale Rolls and the remaining ingredients as the filling as for Cabbage Rolls.
The tougher stems can be cut into small dice, blanched and masked with a creamy cheese based sauce prior to baking in a moderate oven. This option I have used for many years when saving and using the tougher middle stems of Silver beet, a treat which many cooks discard.
Thanks for sharing,
Allan - 21 Jul 2014