Veggie curry with Basmati rice

Veggie curry with Basmati rice

Hi lovely people!

Here I am again with some beautiful homemade veggie curry! Yes, it’s completely vegetarian in fact, we can say it’s vegan. My daughter is vegetarian (pescetarian) and this is the reason why I don’t cook meat very often, and another reason why we try to eat less meat is to save the planet.

As I said that before I try to create relatively cheap but delicious and nutritious meals, this is one of them! We love curry but everyone loves different ones, so this is the ultimate in-between them. There is no meat in it, however, it is great comfort food for everyone in the family, and last but not least you can use whatever your fridge gives you. I normally cook curry when I have left 2-3 carrots, broccoli/cauliflower, courgette etc in the fridge. You can use as many types of veggie as you wish, but try to keep the balance of the taste and of course, you can add some meat into your curry too. The amount of the ingredients are doubled because I always make a lot, so we have enough food for 2 days or more.

Let’s see the recipe:

What you need is

Spices
Chopped tomato, Coconut milk and tomato puree
Veggies and chick peas
Basmati rice

1/2 tsp of cinnamon

1 tsp of ground coriander

2-3 tsp of Garam masala

1 tsp of turmeric

6-7 of the whole cardamom

1/2 tsp of ground cloves

1 tsp of ground cumin

1 tsp of ground ginger (use fresh if you have)

2 cans of chopped tomatoes

2 cans of coconut milk

1 tbsp of tomato puree

2 cans of chickpeas

2-3 carrots

broccoli/cauliflower (optional)

2 medium onions

Basmati rice

salt, black pepper to taste

coconut oil or olive oil (any vegetable oil)

Method:

First, you need to mix the spices together in some smaller bowl or plate and set aside until you need them. Now you want to chop the onions into medium cubes.

THen you want to chop your carrots too into same sizes.

Preheat the hob for medium heat and place your pot onto that and wait until your pot is hot and then add some oil and the spices. Stir the spices for about 1 minute so all the magical flavours and aromas can be released beautifully.

It’s time to add the previously chopped onion to the spices and stir together until the onion gets soften. Sometimes I pour a little water to it but it’s not necessary

When the onion is soft enough then you can add the veggies into your pot alongside with some salt and pepper and stir together for at least 3-4 minutes in medium heat.

Beautiful isn’t it? Now you want to pour the coconut milk, chopped tomato and tomato puree in and mix well together. You can add more salt and pepper as you wish.

Put the lid on the pot and simmer the curry for an hour, stir it occasionally. Add the chickpeas 10 minutes before it’s done. We like the veggies tender, so I normally finish the cooking before it gets mushy.

While your curry is simmering, you can make the rice. You have more option to cook the rice, I always toast it first, so the flavour of the rice is nutty. We love it this way but you can cook as you want to.

My method:

1 part rice, 2 part water, salt. Preheat the pot on the hob, when the pot is hot add some oil and put the rice on it, stir it continuously until the rice gets toasted, but don’t burn it. When the rice is “white/brownish” you can add the water and some salt with it, then put the lid on and simmer on lower heat until the water starts to disappear and the amount of rice is twice as much as it was before the cooking. Normally I turn off the hob and leave the lid on for 15 minutes, so the steam inside can do the job perfectly. 🙂

Your job is done, enjoy the flavourful meal!

15 thoughts on “Veggie curry with Basmati rice”

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