Monday, January 10, 2011

Vegetable Curry with White Basmati Rice

potatoes- red and yellow, red and yellow bell peppers, and carrots
make for a tasty combination in this quick and easy curry dish! 
For a starchier dish, use more potatoes and let simmer until they 
break apart with a fork. 

What you need!
1 cup of basmati rice
5-10 whole cloves
salt and pepper
brown sugar
potatoes (variety is good!)
bell peppers
onion (optional)
garlic powder
one can of coconut milk
Green Curry paste (I prefer Thai Kitchen's)
large wok or frying pan
and of course...
35 minutes of uninterrupted time

I use Whole Foods' 365 brand Basmati. At 2.99 a bag, its a great deal in the District!

Add whole cloves into the rice along with a dash of salt and pepper

cube potatoes and slice carrots and bell peppers.
(try to cube and slice evenly, for even cooking!)
in a large wok or frying pan add half a can of 
coconut oil, and one tablespoon of green curry paste.
Reduce for 4 minutes, or until sauce starts to boil.
Add a 1/2 of a tablespoon of brown sugar, 
some salt and pepper. Stir.

Add Potatoes, cook for 4 minutes,
then add carrots and peppers.
 Cook veggies until potatoes are fully cooked, 
and carrots are tender, but not mushy.

serve with warm basmati and enjoy!

1 comment:

  1. Looks like a great recipe. We will try it one evening!