vegetarian recipe:

curried vegetables with basmati rice

ingredients

onions 2 pc
carrots 2 pc
sticks celery 3 pc
courgettes 2 pc
aubergine 1 pc
cauliflower florets 10 pc
grape seed oil 100 ml
fresh root ginger, grated 5 ml
sprig thyme 1 pc
bay leaves 2 pc
cloves garlic, crushed 2 pc
caraway seeds 1 tsp
curry powder 1 tbs
paprika ½ tsp
cayenne pepper ½ tsp
cumin seeds, crushed ½ tsp
tomato paste 2 tbs
flour 2 tbs
vegetable stock 700 ml
tomatoes, chopped 4 pc
fresh coriander, chopped 2 tbs
unsweetened coconut milk 300 ml
natural yoghurt 100 ml
basmati rice 200 gm

production

1. Cut the vegetables into even-sized pieces
2. Heat the oil in a pan on a medium heat, add all of the vegetables except the plum tomatoes and sweat for 3 minutes, stirring occasionally
3. Add the root ginger and all the herbs and spices and cook for a further 5 minutes with the lid on
4. Stir in the tomato paste and flour, add the stock or water and bring to the boil, skim
5. Adjust the seasoning and simmer gently until the vegetables are tender
6. Add the tomatoes and cook for a further minute
7. Stir in the coriander and 200ml of the coconut milk, heat gently, remove from the heat and add the yoghurt
8. Meanwhile, bring the remaining coconut milk and 400ml (14fl oz) water to the boil
9. Add the rice, bring to the boil, cover with greaseproof paper and simmer gently for 15 - 20 minutes, season

chef notes:

The yoghurt must be added at the very last moment otherwise it
will separate.

Try serving a selection of the following side dishes: chutney, sultanas, desiccated coconut, lemon slices, chopped apples, sliced banana, sliced mango, lime segments and diced or grated cucumber in natural yoghurt.

email chef@tallyrand.info