Curry Vegetable Basmati Rice Food

EASY CHICKPEA CURRY WITH BASMATI RICE

Steps:

• Rinse basmati rice under running water. Add to a pot with 3 cups of water and salt. Bring water to boil on high heat, then continue boiling rice for 10-12 minutes or until rice are done to your liking. Once rice are cooked, drain excess water as you would from pasta. Cover and set aside.
• In a food processor, coarse chop/process onion, tomato, garlic, 2 tbsp cilantro, and ginger (if not using paste) Also, remove yogurt from fridge, add 2 tbsp water, mix well, and set aside.
• In a wide saute pan, heat canola oil. Add cumin seeds and let'em sputter for 20 seconds. Now, add onion and tomato mixture with ginger and garlic. Cook until water evaporates and mixture is soft with little oil showing on sides. (about 5-6 minutes on medium heat)
• Add all dried spices and saute for 1 minute.
• Now add drained, cooked chickpeas, followed by vegetable stock (or water if using). Stir to combine and bring to boil on high heat.
• Reduce heat to medium and cook until water has been absorbed by sauce and consistency has thickened (about 5-7 minutes on medium-high heat). (no water running on sides as it is absorbed by chickpeas making curry thick, as seen in picture.)
• Switch off the heat, add yogurt into chickpeas while continuously stirring the curry. Very important to keep stirring the gravy while you add yogurt or yogurt might curdle. Taste and adjust salt. Serve over rice with garnish of cilantro and enjoy!

CURRY VEGETABLE BASMATI RICE

Steps:

• To a large frying pan heat the butter over medium heat. When melted and slightly bubbling, add the onions, red pepper, cauliflower and green beans. Sauté until softened, about 10 minutes.
• Add the garlic, rice, ginger, turmeric, coriander, cumin, cardamom (spices are listed as curry powder in the video) and salt. Stir and cook for 1 minute. Add 2 cups (472 ml) water, mix well. Bring to a simmer, cover and cook until the liquid is absorbed and the rice is tender. Add a little more water if needed. Stir in the peas and serve.

VEGETABLE MASALA CURRY WITH BASMATI RICE

Steps:

• Melt the Butter (4 tablespoon) in the microwave for 30 seconds using heat function on P10 or at 1000W).
• Add the Garam Masala (4 tablespoon) and cover with a heatproof cover. Microwave for 1 minute using heat function on P10 (or at 1000W) until the spices are toasted.
• Add Garlic (4 clove) and Fresh Ginger (1 inch) into the hot masala spice and butter mixture. Microwave for 1 minute using heat function on P10 (or at 1000W) until the garlic and ginger are fragrant.
• Lay out the Frozen Green Beans (3 ounce) and Frozen Carrot (3 ounce) an even layer on a heatproof tray, cover with heatproof plastic wrap and cook for 3 minutes using heat function on P8 (or at 800W).
• Add Cauliflower Florets (6 ounce) to the tray, cover with plastic wrap again, and cook for another 3 minutes using heat function on P8 (or at 800W). Once cooked, drain off all the excess water in the tray.
• Add the White Onion (1/2) into the heatproof tray and then cover with the masala butter mixture and stir to coat the vegetables. Microwave for 15 minutes using the Grill function (or at 1100W) on high heat.
• Empty grilled vegetables and a tin of Canned Chopped Tomatoes (1 can) into a skillet on medium heat. Simmer for 10 minutes, stirring occasionally.
• Add Basmati Rice (2 cup) and Water (3 1/4 cup) into a heatproof bowl. Cover and cook for 5 minutes using heat function P10 (or at 1000W).
• Continue to cook the rice in the microwave using heat function on P10 (or at 1000W) for 8 minutes and let rest for 2 minutes. Fluff the rice, cover, and set aside.
• Put the Cream (2/3 cup) into the microwave for 30 seconds using heat function on P10 (or at 1000W) to warm slightly. Add to the curry and stir until combined.
• Serve the curry with rice, and top with Greek Yogurt (to taste), Paprika (to taste), and Fresh Cilantro (to taste). Cooking results may vary depending on microwave oven use.

VEGETABLE AND FRUIT CURRY OVER BASMATI RICE

Steps:

• Heat oil in a large deep skillet. Saute' first six ingredients until tender.
• Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
• Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
• Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.

CURRIED AND HERBED BASMATI RICE

Steps:

• Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
• Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
• Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
• During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
• If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
• Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.

VEGETABLE CURRY

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney. Cook's Note: You may add or substitute any number of vegetables as you like in this recipe. Okra or any sort of sturdy green, such as kale, would be welcome additions.
• Copyright 2001 Television Food Network, G.P. All rights reserved

VEGETABLE CURRY ON BASMATI RICE

Steps:

• Cut Yves Garden Vegetable Patties into 1/2-in. (2-cm) cubes. Set aside.In bowl, pour water over raisins and soak for 30 minutes.In saucepan, combine rice with 1 1/2 cups (375 mL) water, bring to boil, reduce heat and simmer 20 minutes.In skillet, sauté onion in oil over medium heat for 5 minutes or until onions are soft.Add ginger, garlic and sauté for 1 minute. Add curry, cumin and stir continuously for 2 minutes to avoid scorching the spices.Add coconut milk, soy milk, Yves Garden Vegetable Patties, peppers, carrots, salt, pepper, hot sauce (if using), raisins and soaking water. Bring to boil, reduce heat and simmer 10 minutes or until carrots are cooked.Serve curry over rice.