Yellow Curry Vegetable Cups with Basmati Rice Recipe


Basmati Rice:
1/2 cup basmati rice
1 cup water
1/2 teaspoon kosher salt

Won Ton Cups:
1 pack won ton wrappers
Vegetable oil spray

3 cups water
1 Tablespoon kosher salt
1 medium russet potato, peeled and diced to 1/4 inch size
1 medium carrot, diced to 1/4 inch size
1 cup shelled peas (frozen ok)
Ice for an ice bath

1/2 medium yellow onion, roughly chopped
2 garlic cloves, peeled
1 3 inch piece of fresh ginger root, peeled and chopped
1 Tablespoon of ghee
1 14.5 oz. can of coconut milk
1 Tablespoon curry powder (Do not use Madras curry powder or use ½ Tablespoon instead)
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne
2 Tablespoons fresh lime juice

1/2 small red bell pepper, diced into 1/8 inch size pieces


Cook Rice:  In a med-large saucepan, combine the rice, water and salt over medium-high heat and bring to a boil. Lower the flame to the lowest setting on the cook top and cover. Cook for 15-20 minutes, or until the rice is tender. Remove from heat and set aside to cool.

Bake Won Ton Cups: Preheat oven to 350°F. Spray mini muffin tins with vegetable oil spray, as well as both sides of the won ton wrappers. Place wrappers in muffin tin and bake until golden, about 6 minutes. (They can burn easily, so keep an eye on them). Remove cups from pan and let cool on a wire rack.

Cook Vegetables: In a 4 quart saucepan, bring 3 cups of water and kosher salt to a boil over high heat. Blanch each vegetable separately for about 30-60 seconds, until softened, starting with the potatoes. Remove potatoes with a skimmer to an ice bath to cool. Continue in the same way with the carrot and peas. Set aside to cool and drain until curry is made.

Make Curry: In a food processor, combine onion, garlic and ginger and pulse until puréed, about 30 seconds. In a small saucepan, heat the ghee over medium heat until hot, but not smoking. Add the onion, garlic and ginger purée, stirring to cook until softened, about 2 minutes. Add the coconut milk, curry powder, salt, pepper, and cayenne. Stir to combine and simmer over medium-low heat for 5 minutes. Add lime juice, basmati rice, and blanched vegetables. Taste for seasoning. 

Assemble Won Ton Cups: Fill each won ton cup with curry vegetable and rice mixture, garnishing with diced red bell pepper. Place on platter and serve immediately.

 Recipe created by Parties That Cook®


Makes 30-40 won ton cups.