Vegetable And Fruit Curry Over Basmati Rice Food

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 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.

RED VEGETABLE CURRY

Steps:

• Heat 2 Tbsp oil in a large enameled cast iron pot over medium heat. Add onions and saute until nearly softened, about 5 minutes.
• Add in garlic, ginger and jalapeno and saute until softened, about 5 minutes. Add in the curry paste, curry powder, and cumin. Season with salt to taste and cook 2 minutes, stirring frequently.
• Stir in 1/4 cup water. Transfer curry mixture to a food processor and puree until smooth, about 2 minutes.
• Heat remaining 2 Tbsp oil in same pot over medium heat. Add curry mixture and cook 1 minute.
• Add the garbanzo beans, cauliflower, and bell pepper and toss to coat with curry mixture.
• Stir in vegetable broth, tomato sauce, and coconut milk. Season with salt to taste and bring to a light boil.
• Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally (original recipe lists simmer covered for 30 and uncovered for 15, but I prefer a slightly thicker consistency).
• Serve warm over basmati rice, topped with green onions and plenty of cilantro.

BASMATI RICE FRIED WITH VEGETABLES

Steps:

• Heat half the oil in a wok or large frying pan. Pour in the eggs and soy sauce and cook stirring constantly until.
• eggs are the size of peas. Remove and set aside.
• Heat the remaining oil, stir fry the onion and ginger until transparent.
• Add the peas and carrot, cook for 2 - 3 minutes. Add rice and cooked eggs. Stir-fry on high heat 3 - 4 minutes.
• until very hot.
• Spoon into serving dishes, sprinkle with spring onion.