Vegetable curry and basmati rice

Vegetable curry with basmati rice is a vegetarian dish full of flavours and spices, perfect for those who love international cuisine. With a creamy coconut milk base and a combination of colourful vegetables, this recipe is easy to prepare and ideal for a nutritious and tasty meal. It can be served with basmati rice for a complete experience! 😋

Ingredients

For about 4-5 portions of vegetable curry and basmati rice:

• 1 carrot
• 1 potato
• 1 courgette
• 1 bell pepper
• 200g (7 oz) cauliflower or broccoli
• 1 onion
• 1 teaspoon grated ginger
• 2 cloves garlic
• 200ml (6.8 fl oz) coconut milk
• 1 teaspoon curry paste (red or yellow, to taste)
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• 1 teaspoon coconut oil or extra virgin olive oil
• Salt and pepper to taste
• Fresh coriander for garnish
• Basmati rice

Preparation

How to make vegetable curry and basmati rice:

1. Cook the rice: Rinse the basmati rice under running water until the water runs clear. Bring twice the weight of the rice to the boil in water, add a pinch of salt and add the rice. Cover and cook over low heat for about 12-15 minutes, until the water is completely absorbed. Turn off the heat and let it sit covered for 5 minutes before fluffing it with a fork.
2. Prepare the vegetables: Wash and dice all the vegetables, keeping them similar in size for even cooking.
3. Sauté the herbs: In a large pan, heat the oil and sauté the chopped onion, garlic and ginger for 2-3 minutes, until golden.
4. Add the spices: Combine the curry paste, turmeric and cumin, stirring well to release the aromas.
5. Cook the vegetables: Add the chopped vegetables and sauté for a few minutes, then pour in the coconut milk and season with salt and pepper.
6. Finish cooking: Cover and cook on medium heat for about 15-20 minutes, stirring occasionally, until the vegetables are soft but not mushy.
7. Serve: Garnish with fresh cilantro and serve with basmati rice or naan for a complete meal! 🍛✨

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Sustainable Tips ♻️

For an even more sustainable version, choose seasonal and local vegetables, avoiding imported products. If you have leftover vegetables, this recipe is perfect for using them without waste. You can also replace the coconut milk with plant-based yogurt for a lighter version.

Vegetable curry keeps well in the refrigerator for 2-3 days and is perfect for preparing in advance. If you have any left over, you can freeze it in individual portions for a quick and ready-to-use meal.

If you want to learn more about the importance of a conscious and sustainable diet, you can consult useful resources such as:

• FAO – Food Waste and Sustainability – A FAO resource that provides data, strategies and practical advice for reducing food waste at a domestic and global level.
• Greenpeace – Food and Agriculture – This page delves into the impact of industrial agricultural practices and intensive farming. It offers solutions to make the food system more sustainable through conscious choices.

Try this recipe and let yourself be won over by the spicy flavors of international cuisine!