Vegetable Curry with Rice

Name: Vegetable Curry with Rice
Prep time: 20 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 1300 g water; 25 g olive oil; 1 ½ tsp fine sea salt; 300 g white long grain rice; ½ tsp coriander seeds; ½ tsp cumin seeds; ½ tsp cardamom seeds; ½ tsp mustard seeds; 2 garlic cloves; 1 fresh red chilli; 100 g onions; 15 g fresh root ginger; 20 g olive oil; 400 g tinned coconut milk; 100 g water; 1 tsp ground turmeric; 1 vegetable stock cube (for 0.5 l); 1 - 2 tsp fine sea salt; 600 g waxy potatoes; 150 g carrots; 150 g cauliflower; 150 g courgette; 100 g frozen peas; 2 sprigs fresh coriander

2.9 13 évaluations

Préparation 20min

Total 50min

4 portions

Ingrédients

Rice

water
1300 g
olive oil
25 g
unsalted butter, diced
fine sea salt
1 ½ tsp
white long grain rice
300 g

Curry

coriander seeds
½ tsp
cumin seeds
½ tsp
cardamom seeds
½ tsp
mustard seeds
½ tsp
garlic cloves
2
fresh red chilli deseeded, cut in pieces
1
onions quartered
100 g
fresh root ginger peeled, cut in round slices (2 mm)
15 g
olive oil
20 g
tinned coconut milk
400 g
water
100 g
ground turmeric
1 tsp
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
fine sea salt to taste
1 - 2 tsp
waxy potatoes (e.g. Charlotte), peeled, cut in pieces (2-3 cm)
600 g
carrots sliced (1 cm)
150 g
cauliflower cut in florets
150 g
courgette sliced (1 cm)
150 g
frozen peas
100 g
fresh coriander leaves only
2 sprigs