Hurried food is a missed opportunity to build flavor. In my experience, curry is one of those dishes that takes time for the flavors to develop. It's important that the ingredients marry well. As you can see, there are several steps involved in this recipe, it's definitely a labor of love! My son's love for rice, vegan dishes, and Asian flavors inspired me to develop it. This preparation is vegan but it is very versatile. Take a look at the substitutions and serving suggestions below. I also recommend that you double the garam masala to use as a dry rub on grilled chicken, lamb, or shrimp. You can also mix it into yogurt to make a dip. It's a flavor bomb...enjoy!
Recipe For: Red Curry Rice & Vegetables
Yield: 4-6 Servings
Author: Margarita Alva
Ingredients: Amounts:
Garam Masala:
Ground Cumin 1 Tbsp
Ground Coriander 1 Tbsp
Ground Cardamom 1 tsp
Ground Cinnamon 1 tsp
Ground Black Pepper 1 tsp
Dried Chili Flakes 1 tsp
Ground Cloves ½ tsp
Ground Nutmeg ¼ tsp
Rice:
Basmati Rice 1 cup
Canola Oil 2 Tbsp
Granulated Onion 1 tsp
Granulated Garlic 1 tsp
Kosher Salt 1 tsp
Tap Water 1 ½ cups
Ingredients: Amounts:
Potatoes:
Russet potatoes (Peeled and cut medium dice) 1 lb
Canola Oil 3 Tbsp
Garlic Clove (minced) 2
Fresh Ginger (minced) 1 Tbsp
Kosher Salt 1 tsp
Black Pepper 1 tsp
Garam Masala 1 Tbsp
Green Onion (thinly sliced) 2
Cilantro/Coriander (finely chopped) 2 Tbsp
Frozen Peas (thawed) 1 cup
Roasted Cashews (Roughly chopped) ¼ cup
Cauliflower:
Cauliflower (Cut into bite size florets, save stem) 2 lbs
Canola Oil 2 Tbsp
Garam Masala 1 Tbsp
Turmeric 1 tsp
Chili Powder 1 tsp
Chili flakes (optional) 1 tsp
Kosher Salt 1 tsp
Black Pepper 1 tsp
Curry:
Cauliflower Stem (julienne-short thin strips) 1
Red Bell Pepper (julienne) 1
Red Onion (thinly sliced) 1 (small)
Garlic Clove (minced) 1
Fresh Ginger (minced) 1 Tbsp
Canola Oil 2 Tbsp
Red Curry Paste 3 Tbsp
Garam Masala 1 tsp
Unsweet Coconut Milk (1) 13 oz can
Kosher Salt 1 tsp
Granulated Sugar ½ tsp
Method of Preparation:
Garam Masala: Combine all of the ingredients in a small bowl and mix well.
Rice: Rinse the rice until the water runs clear, soak in water for 30 minutes, and drain For best results, don’t skip the rinsing/soaking steps. In a pot over medium heat, add the oil and the rice and toss to coat evenly. Do not brown. Add the remaining ingredients, stir once around only, bring to a boil uncovered, then immediately to a simmer. Cover the pot and cook undisturbed for 10 minutes. Remove the pot from the heat, leave the cover on, and let the rice sit undisturbed for 5 more minutes. Remove the cover and gently fluff the rice with a fork to allow the steam to escape and stop the cooking.
Potatoes: In a medium size skillet, add the oil and the potatoes. Cook the potatoes over medium heat until golden brown and fork tender, about 15 minutes. Add the garlic and ginger, mix to combine, and cook until fragrant, about 3 minutes. Add the salt, pepper, and garam masala, and cook until fragrant, about 2 minutes. Turn the heat off, toss in the green onions, cilantro, peas, and cashews. Allow to sit at room temperature.
Cauliflower: Preheat the oven to 450℉. In a medium size bowl, add the cauliflower florets, spices, and oil. Toss to coat well. Spread out the cauliflower on a lined sheet pan and roast in the oven until tender, about 15-20 minutes. Remove from the oven and allow to sit at room temperature.
Curry: In a medium size saucepan, add the oil, cauliflower stem, bell pepper, and onion. Saute over medium heat until fragrant and tender, about 5 minutes. Add the garlic and ginger, toss to combine, and saute for another 2 minutes. Mix in the curry paste and the garam masala, stir for 2 minutes. Stir in the coconut milk, salt, and sugar, bring to a boil, then immediately to a simmer. Cook uncovered until it thickens enough to coat the back of a spoon (nappé ), not runny, about 15 minutes.
Assembly: (See image) Place the desired amount of rice on the bottom of the bowl or plate. Arrange the potatoes and the cauliflower on the sides and ladle some of the curry in the center. Don't forget your squeeze of lime to finish off the dish!
Substitutions & Serving Suggestions: The russet potatoes can be substituted for sweet or purple potatoes and the cauliflower can be substituted for chickpeas. This is a vegan preparation but you may add boneless chicken thighs, lamb, or shrimp. Dollop with a spoonful of raita (yogurt sauce).
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