Broccoli Carrot Potato Coconut Curry Food

BROCCOLI CARROT POTATO COCONUT CURRY

Steps:

• Heat olive oil in a pan on high heat.
• Add the rice and stir for 2 minutes.
• Pour 3 cups of water and cover.
• Turn the heat into very low heat when you see the first steam going out.
• Cook for 45/50 minutes. Don't uncover the pan until the end.
• Meanwhile prepare the vegetable curry.
• Heat olive oil in a casserole on medium heat.
• Add the potatoes with a pinch of salt, turn the heat to low heat.
• Cook until softens (25 - 30 minutes).
• Heat water in a pan on high heat.
• Add the carrots and 1 pinch of coarse salt.
• Cook until softens (15 - 20 minutes).
• Cut the broccoli into small trees.
• Put in cold water with 3 pinches of salt for 5 minutes.
• Remove the water.
• Heat 3 cups of water in a pan on high heat.
• Add the broccoli, cook for 2 minutes then remove the broccoli from the pan.
• Heat olive oil in wok on high heat.
• Add the onion and pinch of salt and stir until softens (3 - 5 minutes).
• Add the ginger and the garlic.
• Turn the heat into low heat.
• Add the curry powder, turmeric, chili pepper and stir.
• Pour the coconut milk, stir and heat for 5 minutes.
• Add the potatoes, the carrots, the broccoli and cook for 5 other minutes.
• Serve the vegetable curry with rice and cilantro.

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS

Steps:

• In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
• Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
• Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
• Serve on hot rice with yogurt on top.

CREAM OF POTATO, BROCCOLI AND CARROT

Steps:

• In a soup pot, melt the butter then add the next seven ingredients. Season with salt and pepper.
• Cook for 5 mintues, stirring occasionally, then add one cup of the broth. Cover and simmer until the vegetables are soft, about 5-10 minutes.
• Add the remaining broth, the vinegar and the milk. Stir to combine and simmer for one minute.
• In batches, liquify the soup in a blender and return to the pan. Adjust salt and pepper.
• To serve, garnish with parsley and croutons.