Sweet & Spicy Indian Curry With Fancy Rice

 

 

It’s Meatout weekend everybody! This weekend there will be lots of great events around the world, promoting a healthy plant-based diet. Also on the web there is a lot going on. Over 60 blogs will be posting vegan recipes/tips/thoughts and I’m so happy to be able to take part in it!  As you might have noticed, I am not completly vegan myself, but it is a big part of my diet, not only because it tastes super good and is healthy, but also because it’s a statement against industrialised farming.

Check out the webpage of Farm Animal Rights Movement, the host of this fun event. They have a list of blogs that will post delicious vegan recipes or other vegan related posts today. I allready look forward to check them out!

When I thought of all my favorite vegan recipes, this one came to my mind immediatelly. I absolutely love the indian kitchen, because of its rich flavors and colors. This recipe is perfect for a special sunday meal. It takes a little more time to make, but the effort is so worth it in the end.The original recipes (main dish and rice) are from a wonderful cookbook called “India’s Vegetarian Cooking”, written by Monisha Bharadwaj. It’s one of my favorite cookbooks! These recipes are my own version of her “Navratan Korma” and “Kaju saathe khichdi pulao”.

 

Sweet & Spicy Indian Curry

For 4 persons you’ll need:

Main dish

• 1 kg mixed vegetables like peas, carrots, potatoes, sweet potatoes and green beans (you could also use a pack of frozen veggies, to save time)
• 3 tablespoons sunflower oil
• 1 onion (cut into small pieces)
• 1 piece of ginger (ca 1-2 inches)
• ca 5 gloves of garlic (same amout as ginger)
• 3 tablespoons tomato paste
• 1-2 fresh green chilli (cut into small pieces)
• 1 teaspoon turmeric
• 1 teaspoon Garam masala (indian spice mix)
• salt
• 1 handful cashews
• 1 can pineapple in pieces (ca 260g drained)
• 1 can coconut milk
• coriander for garnish

Clean vegetables, cut into small pieces and cook until al dente. Make 1 tablespoon of ginger-garlic-paste by mixing same amouts of ginger and garlic in a blender. It is easier if you add some sunflower oil.

Heat oil in a pot and cook onion for about 1 minute, then add the garlic-ginger-paste. Add chilli (finely chopped) and 4 tablespoons of water and stir until the oil settles. Carfully mix in the cooked vegetables, turmeric, Garam masala and salt and let cook for a little while. At last, carefully mix in coconut milk, cashews and pineapple. Let sit for another couple of minutes on the heat (without boiling) and serve while hot with some coriander as garnish.

 

Fancy Rice

• 1 cup basmati rice (+ 2 cups of water)
• 1 onion
• 3 tablespoons sunflower oil
• 3 cloves
• 1 teaspoon cardamom
• 3 bay leaves
• salt
• 1 green pepper
• 1 handful frozen peas
• 3 tablespoons raisins
• 3 tablespoons cashews

Cut onion into small pieces and green pepper into fine stripes. Heat oil in a pot and cook onions until golden brown. Add all spices and cook for another minute. Add rice, water, green pepper and peas and let boil. Once the water boiles you can turn the heat back to medium and let it sit until the rice absorbed all the water. Add cashews and raisins and serve with main dish.

This recipe is linked up at:

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