Tuesday, June 24, 2014

Curried Veggies and (no-fail) Saffron Rice

Curried Veggies and (no-fail) Saffron Rice by tinsnips & scissors

Curried Veggies

  • 1 1/2 tsp curry powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • sprinkle of ground cardamom
  • sprinkle of ground cloves
  • 2 Tbsp avocado (or olive) oil
  • 15 oz can tomato sauce
  • 15 oz can coconut milk
  • 1/2 tsp brown sugar (or more to taste)
  • salt to taste
*Veggies of choice*  ...just try to keep proportions close to what I've listed here...
  • 15.5 oz can garbanzo beans (chick peas), drained and rinsed
  • 12 oz bag frozen Florentine vegetables (broccoli, carrots and cauliflower)
  • 12 oz bag frozen Brussles sprouts
  • you could also try peas, sweet potatoes, cabbage, potatoes, etc.

Heat oil over medium heat in a large skillet.  Add curry powder, garam masala, turmeric, cardamom and cloves to oil and stir so spices and oil thicken to a paste.  Add the rest of the ingredients and stir.  Cook, covered,over medium heat for 20-30 minutes (or until the veggies are fork tender), stirring periodically.


(no-fail) Saffron Rice

  • 1 cup jasmine rice
  • 2 cups water
  • 1/2 Tbsp unsalted butter (or use salted and omit the extra salt)
  • salt to taste
  • small pinch of saffron
Combine all ingredients in a microwave safe bowl.  Cover and cook on high for 5 minutes.  Continue cooking, covered, for another 15 minutes at 50% power.  Fluff with a fork and serve immediately.

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