CURRY WITH RICE
I used to buy a ready-made package of curry paste, but how great if you can do it yourself? Without too much effort and a mortar and all difficult ingredients. I started experimenting a bit and the combination of herbs and spices that I used for this is great. A delicious healthy and vegan dish for all the veggie lovers!
Makes: 3 or 4 servings
Prep time: 10 minutes
Cooking time: 15 minutes
Equipment: Frying pan or wok, cooking pot and food processor
2 cups of rice of your choice
3/4 cup of chickpeas
2 2/3 cups of mixed sliced vegetables (bell pepper, cabbage, green beans, onion, bean sprouts. Go crazy, mix it up!)
tablespoon of oil of your choice
7/8 cup of coconut milk
For the curry paste:
half white onion
1 clove of garlic or 1 teaspoon of pre-cut garlic
2 teaspoons pre-sliced sereh (lemongrass)
teaspoon of coriander powder
teaspoon of turmeric
teaspoon of garam masala
2 teaspoons curry powder
2 tablespoons coconut oil
Cook the rice according to the package instructions and set it aside. Rice usually takes the longest to make so I always make sure that it is already cooking and then continue with other things. Now take all curry paste ingredients and put them in the food processor. Mix it well so that it is a smooth consistency, you can also put it aside.
Preheat the frying pan or wok over medium heat and add the oil and vegetables, fry for about 5 minutes, then add the curry paste and fry for a few minutes, stir well. Drain the chickpeas and rinse with cold water. These can also be added together with the coconut milk. Let everything simmer for another 5 minutes so that all flavors come together well. Stir well and serve with rice and possibly fresh coriander or parsley.
You can keep the curry for 5 days in the refrigerator in an airtight container.