Wednesday, July 11, 2012

Vegetable Curry with Cinnamon Saffron Brown Rice

This is such a great hearty wintery meal, I usually make this so often in winter that by the time summer rolls around, I'm so sick of curry. But I suppose that means it's amazing... :)

I wanted to do something different this time, rather than making just plain brown rice. So I decided to make saffron rice, and to jazz it up even more, I added a cinnamon quill... Ohh my YUMM!! It just brought this whole meal to another level completely!!

I know that not everyone will be able to use the exact same curry paste and garam masala as I do, because Mrs Flannery's Organic Grocers are only in QLD. However, for those of you who live in QLD, please please, do yourself a favour and purchase the garam masala which comes in a flat, rectangle cardboard packet. The curry paste i use actually comes as a powder. The brand is MYO Curries, and they come in little coloured paper triangle packets. The plain curry one to use is in the green packet. All you need to do is mix the needed powder with a little water to turn it into a paste.

Vegetable Curry with Cinnamon Saffron Brown Rice

1 large onion, diced
2 cloves garlic, crushed
2 carrots
1/2 large sweet potato (you can use 2 normal potatoes if you wish)
¼ cauliflower
2 large field mushrooms
1 tablespoon curry paste (if not using the paste I suggest above, please check labels to ensure it is vegan)
1 tsp garam masala
1 can tomatoes
1 cup water
1 tsp vegetable stock powder
½ cup frozen peas
Large handful of chopped fresh coriander

Chop vegetable into large chunks.
In a large saucepan fry onion until soft. Add garlic and cook for a further 30 seconds.
Add the carrots, potatoes, cauliflower and mushrooms and continue to cook for about 2 minutes.
Add the curry paste and garam masala and continue to cook while stirring for a further minute.
Add the tinned tomatoes, water and stock powder and bring to a boil.
Lower heat and cook on a low simmer, stirring occasionally, for approximately 45 minutes.
Stir through the frozen peas and leave for a further 5 minutes.
When you are ready to serve stir through the fresh coriander, leaving a little for a garnish.

While the curry simmers for 45 minutes, make the rice.

Cinnamon Saffron Brown Rice

2 cups water
1/2 cup chopped onion
1 cinnamon quill
1/8 tsp saffron threads, crushed
1 cup brown rice

Combine the first 4 ingredients in a medium saucepan, bring to the boil. Stir in rice. Reduce heat, cover and simmer for 25 minutes or until liquid is absorbed and rice is tender. Discard cinnamon quill and any unabsorbed water. Fluff with a fork and serve immediately.

♥ LOVE BEC ♥  


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