Kashmiri-Style Coconut Sticky Rice with Sweet Pumpkin Curry

Ingredients

In the original Thai dish, Khao niao sangkhaya, the sticky rice is typically served with a custard-like coconut sauce. In this Kashmiri adaptation, we replace the coconut sauce with a sweet pumpkin curry, infusing the dish with the flavors of Kashmiri cuisine. The spices used in the curry are distinctively Kashmiri, adding a unique twist to the traditional Thai recipe. We alse have the original recipe for Khao niao sangkhaya, so you can check it out.

• 2 cups (400g) sticky rice 2 cups (400g) sticky rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 small pumpkin, peeled and diced 1 small pumpkin, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fennel seeds 1 teaspoon ground fennel seeds
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 5g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Drain the soaked rice and transfer it to a steamer basket. Steam the rice over high heat for 20-25 minutes, or until it becomes sticky and tender.
3. 3.
   In a separate pan, heat the coconut milk and water over medium heat. Once it starts simmering, add the steamed sticky rice and mix well. Cook for an additional 5 minutes, stirring occasionally. Remove from heat and set aside.
4. 4.
   In a large pan, heat some oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
5. 5.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
6. 6.
   Add the diced pumpkin to the pan and cook until it becomes soft and tender.
7. 7.
   In a small bowl, mix together the ground turmeric, cumin, coriander, fennel seeds, and Kashmiri red chili powder. Add this spice mixture to the pan and stir well to coat the pumpkin evenly.
8. 8.
   Season with salt to taste and cook for an additional 5 minutes, allowing the flavors to meld together.
9. 9.
   Serve the coconut sticky rice alongside the sweet pumpkin curry. Garnish with fresh cilantro.

Treat your ingredients with care...

• Sticky rice — Soaking the rice before steaming helps achieve the desired sticky texture. Make sure to rinse the rice thoroughly before soaking to remove excess starch.
• Pumpkin — Choose a small pumpkin that is firm and has a sweet flavor. Peel and dice the pumpkin into small, uniform pieces for even cooking.

Tips & Tricks

• For a richer flavor, toast the sticky rice in a dry pan for a few minutes before soaking.
• Adjust the spice levels according to your preference. Add more Kashmiri red chili powder for extra heat or reduce it for a milder curry.
• Garnish the dish with toasted coconut flakes for added texture and flavor.
• Serve the coconut sticky rice and sweet pumpkin curry warm for the best taste experience.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or coconut milk while reheating to maintain the desired consistency.

Serving advice

Serve the Kashmiri Coconut Delight on a large platter, placing the coconut sticky rice on one side and the sweet pumpkin curry on the other. Garnish with fresh cilantro for a pop of color. This dish is best enjoyed with friends and family, as it brings together the flavors of Kashmiri and Thai cuisines.

Presentation advice

To enhance the presentation, consider molding the sticky rice into small individual portions using a round cookie cutter. Place the molded rice on one side of the plate and spoon the sweet pumpkin curry beside it. Drizzle some coconut milk on top of the curry and garnish with a sprig of fresh cilantro.