I am a huge fan of Indian food and had been thinking for a while that I’d like to tackle the creation of a non-dairy, meat-free, gluten-free, wheat-free curry recipe. With my pal Marci’s help one night over the holidays, Mixed Vegetable Curry with Brown Basmati Rice was born. This recipe is slightly adapted from Jamie Oliver’s Paneer, Potato and Pea Curry. His inspiration, mixed with a good bit of research, some experimentation and my trusty tastebuds, resulted in a successful recipe that I now make quite often. Yum.
Serves: approx: 4-6 | Preparation Time: 1 hour
2 large pans
1 saucepan with a tight lid
Try to buy everything organic. Here’s why.
For Brown Basmati Rice:
1 cup brown Basmati rice
1 cup organic vegetable broth (make sure it is gluten-free if you have a sensitivity)
1 cup pure water
4 green cardamom pods
1 Tbsp raw cold-pressed coconut oil
For Mixed Vegetable Curry:
1 small bunch of organic cilantro, stalks removed
1/2 organic red onion, chopped
1 inch of grated ginger
1 clove garlic, pressed, grated or chopped
1 1/2 cups sprouted chickpeas (can substitute organic canned)
2 medium organic tomatoes, chopped
4 cups of coconut milk, fresh or store-bought (make sure it is gluten-free if you have a sensitivity)
1/2 tsp cumin
1/2 tsp ground tumeric
1/2 tsp garam masala (if gluten or wheat sensitivity, make sure your seasoning is wheat/gluten-free)
1/2 cup raw cashews
1 cup pure water
1-16 oz. bag frozen or fresh peas
3 Tbsp Korma Curry Paste (if gluten or wheat sensitivity, make sure your seasoning is wheat/gluten-free)
2 cups organic cauliflower, chopped
1 sweet potato
Fine ground Celtic or Pink Himalayan sea salt to taste
Let’s Get Started:
First, let’s bake the sweet potato a bit. Wash your potato then puncture all over with a fork and wrap in aluminum foil or parchment paper (preferable). Place in an oven heated to 425°F and set a timer for 40 minutes. Now begin prepping all the other veggies, herbs by washing, chopping, etc. After the potato has been in the oven for about 15-20 minutes, start the rice.
For Brown Basmati Rice: Put a small dollop of coconut oil in the bottom of a pan on medium heat. Add your Basmati rice and lightly toast the grains for about 5-7 minutes. Transfer your toasted grains into an uncovered saucepan, add your water and vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer, toss your cardamom pods and coconut oil into the saucepan, stir and cover tightly with the lid. The rice will cook down until all of the liquid is gone. Do not stir during the cooking process and do not peek! It will take 30 to 45 minutes, so when the half hour ends, check on the rice by listening to the pot. The rice is done when you can no longer hear the sputter of water. I like to use a glass saucepan for this rice so I can see what the status is. Once water is absorbed, turn off heat and let rice stand for several minutes. Fluff with a fork to finish. Backing up though, after you close the lid on the boiling rice to simmer, you should start your curry.
For Mixed Vegetable Curry: Make a curry paste by mixing the bunch of cilantro leaves (stalks removed), red onion, ginger and garlic in your food processor.
Now, make a cashew cream by blending the cashews and pure water together until completely smooth.
Place a small dollop of coconut oil in a pan over medium-high heat. Transfer your curry paste to this pan and brown the paste.
Once golden-browned, add remaining curry ingredients, including your cashew cream, and stir well. Cook over medium heat for about 10 minutes. Remove sweet potato from oven and chop into small cubes. Add potato to the curry and cook for another 7-10 minutes.
Serve with your fluffy and delicious Basmati rice. Keeps in the refrigerator for about one week. Just reheat on the stove. Never a microwave.
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