My favourite Indian dishes.
1 cup yogurt
I love the rice we get when we go out for Indian so I have tried to make my own version at home.
2 cups Basmati Rice
3 1/2 – 4 cups Water
1 teaspoon Turmeric
1 teaspoon Cumin, ground
1 Tablespoon Butter
1 1/2 teaspoon Salt
1 teaspoon freshly ground Black Pepper
1 cup Frozen Peas
In medium size saucepan with tight fitting lid combine rice, water, turmeric, cumin, butter, salt and pepper.
Bring to a boil; reduce heat, place lid on saucepan and cook for 15 minutes.
Briefly remove lid, add frozen peas, replace lid and continue cooking for another 3 minutes.
Remove from heat, fluff rice with fork.
Serves 6
My husband was recently required to bring a Pot Luck dish to a belated Christmas work gathering. Initially I was thinking I would send along a Vegetarian Lasagne but then I saw the sign up sheet… Seems Luke’s workmates like Indian! The Sign Up sheet looked a bit Meat Heavy so I volunteered Lightly Spiced Indian Rice with Peas, Quick Curried Vegetables and Naan.
1 Tablespoon Olive Oil
1 large Onion, chopped
1 (398ml) can Coconut Milk
1 cup Water
1 McCormick’s Vegetable Stock Cube
3 Tablespoons Tomato Paste
3 Tablespoons Curry Powder, or to taste
1 teaspoon Cumin
1 teaspoon Turmeric
1 teaspoon Chili Flakes
1 Sweet Potato, peeled and cubed
2 Potatoes, peeled and cubed
1 cup Green Beans, fresh or frozen, cut into 1″ pieces
1 small Cauliflower, cut into small florets
Substitute in Broccoli, if you wish
1/2 cup Green Peas, frozen
1/4 cup Cilantro, chopped
1 – 2 Tablespoons Lime Juice
Heat oli in large saucepan over medium-high heat.
Add onion and cook for about 5 minutes, until lightly browned; stir frequently.
Add coconut milk,water and vegetable stock cube.
Whisk in tomato paste, curry powder, cumin, turmeric and chili flakes.
Bring to a boil.
Add sweet potato, potato; reduce heat to medium, cover and cook for 15 minutes or until potatoes are still firm but almost done.
Stir in green beans, cauliflower (broccoli, if using); cover and cook for an additional 5 minutes or until vegetables are crisp tender)
Remove from heat and stir in frozen green peas, cilantro and lime juice.
Season to taste with salt and pepper.
Serve with steamed Basmati Rice or Naan.
Serves 6
I make pretty good Dal, a good Red Curry that I sometimes do Vegetarian, sometimes with Chicken or Shrimp, killer Naan, decent Gobi Aluu but was lacking in the Curried Veg department; even my husband’s Granny made better curried veg than me…well, no more! I found this super Quick Curried Vegetables recipe at Vegetarian Times. Of course I tweaked it according to what I had on hand and I am sure I will tweak it every time I make it…
2 teaspoons Olive Oil
1 large Onion, chopped
1 (400ml) can Coconut Milk
1 cup Water
1 McCormick Vegetable Stock Cube, crushed
3 Tablespoons Tomato Paste
3 Tablespoons Curry Powder
1 lb Red Skinned Potatoes, scrubbed and cut into 1″ cubes <- I used mini white/red potatoes I had on hand
1 small Cauliflower, cut into small flowerets
2 heads Broccoli, cut into small flowerets
1/2 cup frozen Peas
1/4 cup fresh Cilantro, chopped
1 – 2 Tablespoons Lime Juice
Heat oil in large saucepan over medium-high heat.
Add onion and cook for 5 minutes, stirring frequently.
Add coconut milk, water and vegetable stock cube; whisk in tomato paste and curry powder.
Bring to a boil; add potatoes, reduce heat to medium, cover and cook for 15 minutes until potatoes are stiff firm but almost done.
Stir in cauliflower, broccoli; cover and cook another 5 minutes, or until vegetables are tender.
Remove from heat; stir in frozen peas, cilantro and lime juice.
Season to taste with salt and freshly ground pepper.
Serve with Basmati Brown Rice.
Serves: 6 – 8