Vegetarian Curry – quick and easy.

If you want to whip up a meal fast that is tasty and healthy – a vegetarian curry is so easy.  You just need a few staples in the kitchen, a pile of vegetables, tins of organic beans, organic powdered chicken stock, fresh garlic (or powdered), fresh ginger (or powdered), a packet of currants (or raisins), basmati rice (a rice cooker – the best) or a saucepan, put about 10 centimetres of rice in, place enough water in to cover the rice and a little more (you can test the level by placing your thumb in the saucepan and if the water covers your thumbnail it is the correct amount, then boil the rice once boiled put the lid on turn the temperature down low and wait until the rice has little holes in it, then it is ready)  This is why I have a rice cooker so much easier.  My personal favourite is lite sour cream mixed with lite cream.  You can also use coconut milk, rice milk, cream, sour cream, greek yoghurt or plain yoghurt.  For the sauce you can use any of these on their own or combined.

Vegetarian Curry – Very easy version:

Ingredients

Olive Oil

Fresh or 1 teaspoon powdered garlic

Fresh or 1 teaspoon powdered ginger

1 tin of organic kidney beans

1 teaspoon of each 1/ Turmeric 2/ Coriander 3/ Garam Marsala 4/ Cumin 5/ mustard (all ground powder)

1-2 teaspoons of Curry Powder

(for extra strength/heat use some fresh chilli or powdered red chilli flakes)

2 tablespoons of Organic chicken stock powder (dissolve in one cup of boiling water).

Currants or Raisins

Vegetables:  1 or 2 onions, 4 medium potatoes, 1 sweet potato, 1/2 pumpkin, handful of snow peas, 1 x eggplant or aubergine, 1 or 2 carrots  (chop up all vegetables)

Basmati Rice

3/4 of a small tub Lite sour cream

3/4 carton of a small tub Lite cooking cream

Method:

Cook rice in the rice cooker or the saucepan.  Take out frypan or wok, I use a neoflam wok.  Pour in 2 tablespoons of oil a dash more if you desire.  Wait until the oil is reasonably hot, place chopped up onions in the pan, with curry powder, garlic, ginger, turmeric, coriander, cumin, garam marsala, mustard powder and stir with a wooden spoon, for about 5 minutes on high heat pour in one cup of organic chicken stock powder, then place in all the chopped up vegetables, the currants, the sour cream and cream.  Mix together, cover with a lid and place on low heat for 20 minutes.  Check every now and then and make sure there is enough liquid.  If you need some more you can put some more chicken stock mixture or water or milk.

Once ready serve on top of the rice.

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