To me, few things are as soothing as a homemade, fresh curry. (It makes me think of my travels to Indonesia!). This recipe doesn’t call for a pre-made curry pasta, but you don’t need ten bizarre, expensive and unpronounceable ingredients to make it, either. And yet this curry has this delicious, rich Asian flavor. You’ll love it. I think. I mean: how could you not? It’s coco in a cup!
Prep time: depends on your choice of rice, about 30 to 50 minutes
Serves: 3 to 4
THIS IS WHAT YOU’LL NEED:
1 cup of long grain brown rice | 1,5 vegetable stock cube | 1 shalot, minced | 2 cm (about 1 inch) fresh ginger, finely minced | 4 garlic cloves, minced | 1 can of full fat coconut milk | 1 tablespoon curry powder (choose a high quality one, big difference!) | ½ teaspoon chili powder (or to taste) | 1 cup baby carrots, diced | 1 bok choi (or 4 baby bok choi’s), washed and diced (keep the stems apart from the leaves, for they have a longer cooking time) | 1/2 head of broccoli, chopped in florets | 1/2 head of cauliflower, chopped in florets | handful of fresh cilantro.
THIS IS WHAT YOU’LL DO:
1. Wash and cook the rice like instructed on the packaging. Add 1 vegetable stock cube.
2. Meanwhile, heat a large pot to medium heat and add 1 tablespoon of olive oil or coconut oil. Add the garlic, onion and ginger. Fry for 3 minutes. Then add the carrots and cauliflower and fry for an additional 2 to 3 minutes. Now throw in the broccoli florets and cook for another 3 minutes.
3. Add the coconut milk, curry powder and chili powder. Stir to combine and bring to a boil.
4. Cook ½ cup of water. Add ½ vegetable stock cube. Let the cube dissolve and add the mixture to the curry.
5. Reduce heat, bring the curry to a simmer and let it cook for 10 minutes, stirring every now and then. After 10 minutes, add the bok choy stems and let it cook for 3 more minutes. After that, also add the bok choi leaves and let it cook for another 3 minutes.
6. Add salt to taste.
7. Serve with the rice and with fresh cilantro on top.
Photo Credits: Taj Amsterdam
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