Vegetable Masala Curry With 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 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 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.

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.

BASMATI RICE SEASONED WITH GARAM MASALA

Steps:

• Preheat oven to 350°F.
• In a medium stove-to-oven pot melt butter over medium heat.
• Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
• Add rice and stir until well coated.
• Add vegetable stock, salt and pepper to taste.
• Bring to a boil.
• Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
• Let stand, covered for 5 minutes 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.

MICROWAVE GARAM MASALA VEGETABLE CURRY

Steps:

• Put the coconut oil in a microwavable dish or bowl and cook for 30 seconds or until melted. Add the chopped onion, stir well and cook for another 1 min.
• Add the ginger, garlic, tomato purée, turmeric, spices and a good pinch of salt to the cooked onions. Stir well and cook for 1 min to warm up the spices - you will be able to smell them when you open the microwave.
• Add the tomatoes, spinach leaves, chickpeas, coconut milk and chopped coriander, and stir well. Cook for 2 mins, then stir again, followed by another 2 mins. The curry should be bubbling slightly. If not, give it another minute.
• Add the lime juice and serve immediately, with basmati rice or naan bread on the side and a sprinkling of coriander leaves.