Tuesday, June 26, 2007

Recipe: Mild Vegetable Curry with Earl Grey Rice


INGREDIENTS
Vegetable Curry:
1 Tbsp. olive oil
1 small onion, sliced
2 medium potatoes, cut into 1/2-inch wedges
2 Tbsp. minced ginger
3 cloves garlic, minced
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. turmeric
2 cups vegetable broth
1 bay leaf
1/2 cup light coconut milk
1 1/2 tsp. kosher salt
1 medium head cauliflower, cut into florets
2 zucchinis, cut in half lengthwise, then crosswise into 1/4-inch half circles
1 Tbsp. cornstarch
1 cup frozen peas
3 Tbsp. chopped cilantro

Rice:
1 1/2 cups basmati rice
1/4 tsp. kosher salt
1 Earl Grey tea bag
2 tsp. caraway seeds
1 tsp. mustard seeds
1/2 tsp. curry powder
Pinch cayenne
2 Tbsp. fresh lemon juice

To make curry:
In a large skillet, heat oil over medium heat; add onion and cook 3 minutes, until tender. Add potatoes, ginger, garlic, curry powder, cumin, and turmeric. Cook 3 minutes before adding 13/4 cups broth, bay leaf, coconut milk, and salt. Bring to a boil and reduce heat; cover and simmer for 10 minutes. Add cauliflower and zucchini; cook another 10 minutes, uncovered.

Meanwhile, in a small bowl, combine remaining 1/4 cup broth with cornstarch until smooth. Stir into curry, bring to a boil for 1 minute, and remove from heat. Stir in peas and cilantro.

To make rice:
Wash rice well in cold water for 10 minutes; drain. Bring a pot of salted water to a boil. Add rice, tea bag, caraway seeds, mustard seeds, curry powder, and cayenne; boil 10 minutes. Remove from pot and strain in a metal colander.

Place colander (with rice) over pot the water was boiling in, making sure there is at least an inch of water in the bottom to prevent burning. Cover colander with foil and continue cooking 5 minutes on low heat. Place in a bowl, add lemon juice, and serve.

Nutritional information: 476 calories

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