Welcome

Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !

10/04/2013

Basmati rice, vegetable curry (carrot, courgette, aubergine, leek) and cashew



As you see, here is a recipe I made for lunch in the office.


As always for the vegetable dishes, you can choose what you want to put and change with the seasons and your tastes.

Ingredients
250g basmati rice (I chose a mix of 3 kinds of rice)
3 carrots
1 courgette
1 or 2 sweet potatoes
1 leek
1 aubergine
1 onion
3 cm grated ginger
2 garlic cloves
Cashew to sprinkle
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
5 cloves
1 teaspoon cardamom seeds
1/4 teaspoon chilli powder
3 soup spoons coconut oil (or sunflower)
40 ml coconut milk

Preparation
Prepare a garlic and ginger paste. Then, add the spices seeds (mustard, coriander, cumin, cardamom, cloves). Crush everything to have a paste. Add the rest of the spices (cinnamon, turmeric, chilli powder) and stir well.
Chop the onion, brown it in the oil. Add the spices stir well, brown for 5 min. add the coconut milk, the carrot, simmer for 5 min.
Add the rest of the vegetables cut in dices, add salt, and stir well. Cover and let simmer for 40 min. If necessary, add some water so that it doesn’t burn.
Meanwhile, cook the rice.
Serve the vegetables with the rice, sprinkle with cashew.


Bon appétit!!!

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