Thursday, 28 February 2013

Yellow Curry with Veggies and Coconut Milk

I needed a first post because it looked so empty. Luckily I am the kind of person that randomly takes pictures of their food. I like words, too, but this blog is supposed to be recipes and not talking, so I'll try to keep the blahblah to a minimum. 

This dish is incredibly easy to make (though the list of ingredients might look intimidating because of all the spices) and perfect for cold winter days. It even has sprouts in it, which, according to my friend, seems to be essential for a vegan meal nowadays. But really, you might as well leave them out, I just bought them because they were on special in the supermarket that week. The veggies can be substituted by pretty much anything you like, you should just pay attention to how long they have to cook and thus the order in which you put them in the pot, so you don't end up having some of them over- and some undercooked.

Serves 2-3 hungry people

You need to have:

1 onion
1-2 garlic cloves (or 1/4 tsp garlic paste)
2 cm ginger (or 1 tsp ginger paste)

1-2 carrots
1/2 a broccoli
1-2 zucchini

1-2 tsp yellow curry paste
1-2 tsp tomato paste
1 big tsp coriander
1/2 tsp curcuma
1/2 tsp allspice
1 tsp paprika mild 
1 tsp curry powder
1/2-1 tsp cayenne pepper
1/2-1 tsp paprika hot
a pinch of chili powder (obviously, the last three depend on how hot you like your food)

THE QUANTITIES FOR THE SPICES INCLUDING GINGER AND GARLIC ARE THOUGHT TO BE AN ORIENTATION! Of course you can add more or leave things out completely. Personally, I love coriander, but my sister won't have any of it.   

1 can of coconut milk
soy sauce and salt to taste

oil for frying

rice (I like Thai or Basmati) and sprouts (optional) for serving

You need to do:

Peel onions, garlic and ginger (unless you're using paste, of course) and dice/crush as fine as you like. I really like onions, so I like to have slighly bigger cubes. 

Wash your veggies (including the sprouts!) and peel the carrots, if you want to. Break the broccoli into small pieces, then half the zucchini and carrot so that you can cut it into sort of "half slices". Don't be intimidated of how much it looks, it all "shrinks" when the water evaporates from the veggies when you're cooking them.

Start cooking the rice according to the instructions on the packet.

Heat a good 3-4 tbsp of cooking oil in a big saucepan (need to fit in all the veggies later). Fry onions, garlic and ginger (unless you're using paste) for a few minutes on somewhere between medium and high heat. Add the curry paste and stir around until it has mixed with the oil. Now add tomato, ginger and garlic paste. Stir again until everything is well mixed. Lower heat to medium.

Add carrots and fry for a good 3-5 minutes. Add broccoli, fry for 3-5 minutes again, add zucchini. Now add all the spices and mix well. Put on the lid and cook everything until it's beginning to get soft. Pour away the water from the lid every now and then and don't forget to stir from time to time, so things don't burn. If necessary, turn down the heat. You can test how soft your veggies are by poking them with a fork. I like to have my veggies a little crunchy still, but if you prefer them well cooked, just let them sit a little longer.

Don't forget your rice, by the way, I like doing that. 

When your vegetables are ready, add the coconut milk. Now just add a little salt and soy sauce, if you like, until it tastes good. 

Enjoy with rice and sprouts.

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