1. Melt the margarine in a large heavy bottomed pan. 2. Add the onion, garlic, lemongrass, chili, curry powder and ginger and cook,stirring over a low heat for 5 minutes. 3. Add the pumpkin and rice and cook for 1 minute more. 4. Pour in the wine and a ladle full of stock and cook, stirring, until the liquid is absorbed. 5. Keep adding the stock, a ladle full at a time, stirring continuously, until the rice is tender, but al dente, about 25 minutes. 6. Towards the end of cooking, add the stock in smaller quantities and check frequently to see if the rice is cooked. 7. Add the coconut milk, mint, and coriander. 8. Remove from the heat, season and sprinkle with grated coconut to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
