October 23, 2012 3:23 pm Leave your thoughts
As with many vegetable curries, this is a good recipe for using all the left-over veg in the cupboard – the bits that you don’t really have enough of to make a meal. Using lots of veg bits and rice makes this a very economical end-of-the-week dish, and would also suit students.
As a variation, you could add lentils to the dish.
- Mug of organic brown basmati rice
- 750 – 1kg of mixed vegetables (e.g., onion, carrot, potato, peas, peppers, sweetcorn)
- 1 tbsp cooking oil
- 1 tsp mustard seed
- 1 tsp salt
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp allspice
- 2 tsp ground coriander and cumin seed
- 1 tsp fresh ground garlic
- 1 tsp fresh ground ginger
- 1 tsp fresh ground green chillies
- Finely chopped coriander
For a full list of the organic spices we stock at Naturally Good Food, click on the link.
- Heat the oil, mustard seed and cumin seed until they start to sizzle and pop, then add all the vegetables to the pan.
- Wash the rice in warm water and mix with the vegetable mixture.
- Stir in all the spices, except for the fresh coriander.
- Add two mugs of water (i.e, twice the volume of water) to the rice.
- Bring to the boil, cover the saucepan and simmer on a low heat until the rice is cooked (about 30-35 minutes).
- Sprinkle on the fresh coriander before serving.
Serve with natural yoghurt.
For a printable copy of this recipe, click here.Tags: brown basmati rice, Recipe, vegetable curry
This post was written by Sue