It's official: I'm curry addicted!! I love the summertime version with eggplants and zucchini, but the winter one is very tasty as well. Enjoy the sun in your plate even when it's cold and grey outside :)
INGREDIENTS:
1/2 cauliflower head
3 big carrots
1 can coconut milk (I used 2/3 actually)
curry, powdered garlic, salt and pepper
150 gr basmati rice
PROCEDURE:
Cut the cauliflower in small pieces, then styr fry in olive oil with a tsp of powdered garlic. Add sliced carrots, cover and cook for about 10 minutes. In the meantime, boil the rice with double weight of water and a pinch of salt, When the vegetables are ready, add coconut milk, curry and season to taste with salt and pepper. Cook for additional 5 minutes uncovered.
INGREDIENTS:
1/2 cauliflower head
3 big carrots
1 can coconut milk (I used 2/3 actually)
curry, powdered garlic, salt and pepper
150 gr basmati rice
PROCEDURE:
Cut the cauliflower in small pieces, then styr fry in olive oil with a tsp of powdered garlic. Add sliced carrots, cover and cook for about 10 minutes. In the meantime, boil the rice with double weight of water and a pinch of salt, When the vegetables are ready, add coconut milk, curry and season to taste with salt and pepper. Cook for additional 5 minutes uncovered.
No comments:
Post a Comment