Curry Vegetables and Rice

TÜRKÇE İÇİN TIKLAYIN  

It is a great vegetable dish for spice-lovers. I hope you like it as much as I did

150g carrots

200g leeks

400g zucchini

200g eggplants

50g green pepper

50g red pepper

1000g water

3 tsps salt

300g long rain rice

80g olive oil

300g onions (quartered)

4 cloves of garlic

100g tomatoes, roughly chopped

30g fresh coriander leaves (or parsley)

100g white wine

200g coconut milk

1 tsp curry

1/4 tsp saffron

1/2 tsp sugar

1 tsp cumin

1 tsp ground anise

1 tsp cardamom

30g coconut (fresh, flakes or dessicated)

• Slice the carrots and leek. Chop the zucchinis, eggplant, red and green peppers into mid sized pieces. Put them all in Varoma Bowl
• Put water and 1 tsp salt in TM Bowl. Insert the steaming basket and weigh&put the rice inside
• Close TM Lid, place Varoma Bowl on the top and cook for 22 minutes at Varoma Temperature on Speed 1
• Set aside Varoma Bowl and steaming basket and keep warm

• Empty TM Bowl. Rinse and wipe
• Add oil and warm for 3 minutes at Varoma Temperature on Speed 1
• Add quartered onions, garlic, tomatoes and coriander. Chop for 7 seconds on Speed 5 and then saute for 4 minutes at 100ºC on Speed 1
• Add wine, coconut milk, salt, curry, saffron, sugar, cumin, anise, cardamom and coconut. Saute for 3 minutes at 100ºC on Speed 1. (According to the recipe at this stage we add 2 tsps of salt. Maybe it's better to add only 1 tsp and then one can regulate for himself)
• Add the steamed vegetables in TM Bowl. Close TM Lid. Place the steaming basket on the top (so that you'd warm also the rice). Cook for 5 minutes at 100ºC on Reverse / Speed 1

• Take them into serving plates and serve

Buon Appetito...

It is adapted from A Tutto Vapore