Veggie Curry with Basmati rice

Portions

3-4 Portions

Difficulty

Medium

Prep. time

10-15 minutes

Cooking time

15-20 minutes

India is one of the many countries I’d love to travel to. I also love the food, unfortunately there aren’t many Indian dishes I can eat when I go to a restaurant, because they are too spicy or they have too many ingredients I can’t eat. But this country, its culture and food it’s so interesting to me, that I needed to create a recipe to be able to enjoy at home, that would resemble what they eat in India. I hope you enjoy this vegetarian/vegan recipe.

Ingredients

For the Curry:

  • 1 Aubergine/Eggplant
  • 1/2 Courgette/Zucchini
  • 1/2 red Bell pepper
  • 1 package of Coconut milk (250 ml)
  • *Optional: 3-4 tsp of sour cream to make it extra creamy
  • Salt, Oil
  • Fresh chopped coriander/parsley

A generous pinch of ground:

  • Cumin
  • Black Pepper
  • Galangal
  • Ginger
  • Cardamom
  • Coriander
  • Garlic
  • Turmeric
  • Curry powder
  • *Chilli powder (optional)

*These are the spices I used, if you don’t have them all, it’s no problem, the most important ones in my opinion are turmeric, curry powder, cumin and ginger.

For the rice:

  • 1 cup of Basmati rice (250 g)
  • 2 cups of boiled water (500 ml)
  • Salt & drop of oil

Instructions

  1. Peel the aubergine (I have to peel it because I can’t eat the skin, but if you like to keep the skin, skip this step) and cut it in half. Sprinkle some salt and let it rest for some minutes. You will see drops of  like a “juice” coming out from the aubergine. Grab a paper towel to soak that juice. This step helps the aubergine to not get bitter. Cut the aubergines in small pieces, do the same with the courgette/zucchini and the red bell pepper cut it in small cubes.

  2. For the rice: Normally I don’t wash basmati rice before cooking it, but for this recipe I used a special Indian one that specifically said it had to be washed. I just used a sieve and run cold water until the water came out clean. In the meantime, boil 1/2 a litre of water. Add the rice to the pot, with a drop of oil (sunflower, canola) and a generous pinch of salt. Cook for 1 minute on medium heat while you stir. Add then the hot water, wait until starts boiling and put the temperature down to a minimum. Cook for approx. 15 minutes with half the lid on.

  3. For the curry: Heat a pan, add a drop of oil and put the pieces of aubergine to cook with a pinch of salt for 5 minutes (medium/low temperature). Add extra oil if you want to while you turn the pieces of aubergine. Put the temperature down, then add the courgette/zucchini and red bell pepper and add the first pinch of each spice. Cook for another 5 minutes. Pour the coconut milk and add another pinch of each spice. You need to add extra curry powder, turmeric and salt, to get the right colour and flavour, then cook for 2 more minutes. Add sour cream and some drops of water if necessary to make it extra creamy. Cook for 2 more minutes and add extra spices only if necessary.
  4. Serve immediately. Sprinkle some fresh chopped coriander/parsley to give some freshness to the dish.

*To make this recipe vegan, don’t use the sour cream or replace it for a plant-based option.

 

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