Vegetables Recipes - Mixed Vegetable Curry with Tandoori Rice

Ingredients

• 225 g/8 oz/1 cup basmati rice

• 15 g/1 tbsp unsalted (sweet) butter

• 5-10 ml/1-2 tsp tandoori powder

• 3 potatoes, diced

• 3 carrots, diced

• 1/2 small swede, finely diced

• 100 g/4 oz green beans, cut into short lengths

• 100 g/4 oz/1 cup frozen peas

• 30 ml/2 tbsp sunflower oil

• 1 large onion, chopped

• 15 ml/1 tbsp curry powder Vegetable stock

• 1/2 block creamed coconut

• 15 ml/1 tbsp chopped coriander (cilantro)

• 15 ml/1 tbsp tomato puree (paste)

• 10 ml/2 tsp mango chutney

• Salt and freshly ground black pepper

• Lemon wedges

---

Method:

1. Cook the rice by the absorption method. Stir in the butter and tandoori powder.

2. Meanwhile, boil the potato, carrot, swede, beans and peas for 4 minutes. Drain.

3. Heat the oil in a large pan. Add the onion and fry (sauté) for 2 minutes.

4. Add the parboiled vegetables and cook, stirring for a further 2 minutes. Stir in the curry powder and cook for 1 minute.

5. Add enough vegetable stock to cover, then break up the coconut and stir in with the coriander, tomato puree, mango chutney and a little salt and pepper.

6. Bring to the boil, cover, reduce the heat and simmer for 15 minutes until tender and bathed in a rich sauce, stirring frequently.

7. Taste and re-season if necessary. Pile the rice on to serving plates and spoon the curry over. Garnish with lemon wedges.