Vegetable Curry On Basmati Rice Food

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.

BASMATI RICE WITH VEGETABLES

Steps:

• In a large pot, melt the butter and saute onion until translucent.
• Add cloves, cardamom pods, bay leaves, peppercorns, cinnamon and cumin seeds.
• Saute two to three minutes.
• Add rice, water, salt, saffron and peas.
• Bring to a boil, then cover and reduce heat to simmer.
• Cook with lid on for 20 minutes.
• Turn off heat and let sit for five minutes with lid on.
• Fluff with fork before serving.

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.