In Hyrule, some culinary discoveries are born from bravery, others from necessity, and a few from sheer curiosity in the face of danger. Dark Clumps are one of those mysteries: a strange byproduct left behind by gloom-touched monsters, studied first with caution by scholars and explorers, then eventually, inevitably, by an adventurous cook. What they found was surprising. When worked thoughtfully into a dish, they didn’t just deepen flavor, they offered resilience against the very darkness from which they came. They could ward off, and even cure, gloom borne illnesses… if you could palate the pungent and unique flavors of the dish.
Now, I can’t promise this real-world take will grant gloom resistance, but it does deliver that spirit of bold experimentation. This is a rich, savory-sweet curry with natural fruit depth, warm spices, and hearty lentils. Wild blueberries stand in for Dark Clumps here, breaking down into a glossy, almost magical sauce that feels mysterious, comforting, and just a little… well, wild. Onion, garlic, and ginger form the base along with the blueberries and some Goron Spice. Once cooked down, lentils are added along with some soy sauce and vinegar to round out the flavor profile. A tea enhanced bechamel adds some cooling and color contrast. Serves alongside forbidden rice, it’s a unique dish that mimics the mystery of the in-game Dark Curry well… but definitely surpasses it in term so flavor. If dark clumps really could make a curry that tastes like this, I don’t think I’d ever have to worry about gloom sickness.
Ingredients
2 cups forbidden black rice
White sesame seeds for garnish
White sesame seeds for garnish
Curry
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1-2 purple carrots, diced
1-2 tbsp Goron Spice
3 cups wild blueberries
1 cup cooked black beluga lentils
2 cups + 2 tbsp vegetable stock, divided
½ tbsp soy sauce
1 tsp rice vinegar
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1-2 purple carrots, diced
1-2 tbsp Goron Spice
3 cups wild blueberries
1 cup cooked black beluga lentils
2 cups + 2 tbsp vegetable stock, divided
½ tbsp soy sauce
1 tsp rice vinegar
1 tbsp cornstarch
½ tsp salt
½ tsp salt
Cream
1 tbsp butter
1 tbsp all-purpose flour
1¼ cups milk
1-2 tea bags butterfly pea flower tea
⅛ tsp salt
1 tbsp butter
1 tbsp all-purpose flour
1¼ cups milk
1-2 tea bags butterfly pea flower tea
⅛ tsp salt
Add the lentils to a sauce pot along with 3 cups of water. Bring the pot to a boil over medium-high heat and then reduce the heat to low. Allow the lentils to simmer for 20-25 minutes until they are soft and tender but still holding their shape. Drain the lentils into a colander and set them aside in a bowl for now.
Warm the milk in a small pot over low-medium until steaming, but not boiling. Remove the milk from the heat, and add the butterfly pea flower tea bags and let steep 5–10 minutes until the milk takes on a blue hue, stirring to blend the color throughout.
In a saucepan, melt the butter over medium heat. Whisk the flour into the butter to create a smooth roux. Allow the flour to cook for about 1 to 2 minutes, but do not allow it to brown.
After the 2 minutes, start slowly whisking in the milk. Pour the milk in slowly, about 2-3 tablespoons at a time and completely whisk it into the roux before adding more. Continue this process until all of the milk has been whisked in. Once all of the milk has been added, add ¼ teaspoon of salt. Whisk the salt into the sauce to fully blend. Turn the heat up to low-medium and allow the béchamel sauce to thicken a little more, about 3-5 minutes. When the béchamel sauce is done, remove it from the heat.
In a wide pan, heat oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the carrots, stir, and sauté for 3-4 minutes. Add the garlic and ginger, stir, and sauté for about one minute, until fragrant.
Stir in the Goron spice blend and bloom it for 30 seconds until fragrant. Add either 1 or 2 tablespoons depending upon how spice forward you want the curry to be. The blueberry and other flavors will come through a little more with 1 tablespoon but the spice will be a bit more subdued.
Stir in blueberries, 1 cup of the stock, and ½ tsp of salt. Bring the mixture to a low boil and then reduce the heat to low to maintain a simmer. Simmer for 5 minutes and add another ½ of broth and stir. Simmer for another 5 minutes and add the remaining ½ cup of broth. Stir again. Using a wooden spoon or potato masher, gently mash some of the blueberries. Stir and simmer for 5 minutes more.
Stir in the black lentils, soy sauce, and vinegar. Simmer another 2-3 minutes to meld. Taste and adjust seasoning; it should be rich, spicy, and slightly tart-sweet, with an earthy depth.
In a small bowl mix 1 tablespoon of corn starch with 2 tablespoons of vegetable broth. Whisk together to form a smooth slurry paste. Add the slurry to the curry and stir it in with a spoon to fully incorporate it into the curry. Allow the curry to simmer for another additional 3-5 minutes to fully thicken. The curry is ready to serve.
Spoon black rice into one side of a shallow bowl, and fill the other half with the curry. Using a spoon, carefully drizzle the béchamel over the top to create a swirl pattern that matches the in-game photo. Use a skewer or toothpick to gently create a marbled effect by slowly tracing it through the béchamel. Garnish the rice with some white sesame seeds and your plate is ready. Enjoy!
Learn more about the Dark Curry dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.