Monday, 9 March 2015

Vegetable rice with turmeric to accompany curry


1 dessertspoonful of vegetable oil
1 onion, peeled and chopped
2 carrots, peeled and diced
2 cloves of garlic peeled and chopped or crushed
8 cloves
8 cardamon pods - green
2 teaspoons of turmeric
2 large potatoes, peeled and cubed
Coriander leaves, washed and chopped with a few stalks chopped as well
1 teaspoon of salt and a few grindings of black pepper
Water to cover

Additional options
a few frozen peas
a few fresh green beans topped and tailed, then cut in half


Put the oil in a pan and fry off the onions and carrots until the onions are a golden colour, then add the garlic, cloves, cardamon, turmeric, coriander and potatoes.  Stir for a minute to incorporate the turmeric.  Then add the salt and pepper and cover the ingredients with water, just a fingernail over the ingredients.  Bring to the boil and put a tight fitting lid on the pan (with a small tea towel between pan and lid or a piece of tin foil.  Turn the heat to very low (preferably with a diffuser) and leave for 20 minutes.  Take off the heat and leave for 10 minutes before peaking inside.  It should be fluffy and the vegetables cooked through.

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