About this Recipe
You can vary the vegetables to your liking and depending on the season: in summer you can
use zucchini or aubergines, in winter pumpkin, broccoli or lentils.
The amount of curry varies according to your taste, you can choose mild, or hot and add as much as you want. However, it is better to always add it little by little and taste slowly.
If you do not like coconut milk, fresh cream should be very good as indicated in the ingredients.
Better is parboiled black rice, easily available in supermarkets, because the classic one has very
long cooking times (about 40 minutes).
- 4 small potatoes
- 230g drained canned chickpeas
- 2 carrots
- 500g green beans
- 250g parboiled black rice
- 1 sprig of coriander
- 1 teaspoon of cumin seeds
- 2 teaspoons of curry
- 2dl coconut milk or fresh cream
- vegetable oil
Wash potatoes, carrots and green beans, peel potatoes and carrots and cut the green beans. Boil a large pot of salted water and dip the vegetables; cook for about 20 minutes, then drain and let cool in the colander.
Meanwhile, boil the rice in plenty of salted water with the cumin seeds, drain it, season it with a little oil and keep it warm.
Pour 3 tablespoons of oil in a saucepan (better cast iron one), add the chopped coriander and the curry and leave to toast over medium heat, stirring, until they release all their aroma.
Cut the potatoes into pieces, the carrots into chunks and the green beans into pieces, pour them into the saucepan, mix them well, brown them, then drain the chickpeas from the preservation liquid and add them in the saucepan.
Season with salt, pour the coconut milk, about 1 glass
of water and simmer on low heat for about 10 minutes.
Serve the vegetarian curry with black rice.
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