- 1 cup of basmati rice
- 3-4 cardamom seeds
- Cinnamon stick
- Olive oil
- 1 zucchini
- 1 chopped carrot
- 1 chopped onion
- 200 gr of brocolli
- 250 gr of mushrooms
- 1 can of low fat coconut milk
- 1 1/2 tablespoons of Curry Masala (check recipe #69)
- 1 tablespoon of tomato pure
- 1 tablespoon of lemon juice
Method
For the rice: add olive oil to a saucepan and add the cardamom seeds and the cinnamon stick. Let the flavors blend in and add the rice. Stir well until its a bit crispy. Add 1 + 1/2 cups of water and let it cook. Remove the seeds and cinnamon stick before serving.For the curry: Add olive oil and the chopped onion into a wok and let it get golden. Add the mushrooms, zucchini, carrot and brocolli to the wok and add more olive oil if you think it's getting dry. Sprinkle your spice mix and stir well everything together. Add the can of coconut milk, tomato pure, lemon juice and keep mixing to blend in the flavors. Once the vegetables seem cooked (but not mushy) serve on a rice bed.
You can use other vegetables too such as cabbage leaves, cauliflower, butternut squash, potatoes, sweet potatoes, leek, asparagus...
