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Vegetable Curry with Rice
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Vegetable Curry with Rice

3.4 (7 rating)

Ingredients

Rice

  • 1300 g water
  • 25 g olive oil
    or unsalted butter, diced
  • 1 ½ tsp fine sea salt
  • 300 g white long grain rice

Curry

  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp cardamom seeds
  • ½ tsp mustard seeds
  • 2 garlic cloves
  • 1 fresh red chilli, deseeded, cut in pieces
  • 100 g onions, quartered
  • 15 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 20 g olive oil
  • 400 g tinned coconut milk
  • 100 g water
  • 1 tsp ground turmeric
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 1 - 2 tsp fine sea salt, to taste
  • 600 g waxy potatoes (e.g. Charlotte), peeled, cut in pieces (2-3 cm)
  • 150 g carrots, sliced (1 cm)
  • 150 g cauliflower, cut in florets
  • 150 g courgette, sliced (1 cm)
  • 100 g frozen peas
  • 2 sprigs fresh coriander, leaves only

Nutrition
per 1 portion
Calories
2252 kJ / 538 kcal
Protein
13 g
Carbohydrates
97 g
Fat
8 g
Saturated Fat
1 g
Fibre
10 g
Sodium
1689 mg

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