Vegetarian Indian Curry with Coconut Rice

Over Chinese new year holiday I took a class with Chef Monica Mannion. It was a small group of 6 women, we met at her house and took turns in cooking a delicious Indian meal. Monica showed us the tricks on how to cook proper Indian food, where to find all the spices in Shanghai and we had a lot of fun! Ultimely we all set down and enjoyed a nice (spicy) lunch together.

At home I re-made Monica’s Vegetarian curry, with some minor adjustments (to fit what I had in my kitchen and also my taste).

Here is the recipe if you wish to try make it too!

Ingredients (serves 4):

for the curry

  • 1 cup diced potatoes
  • 1 cup mushrooms
  • 1/2 cup fresh tomatoes, halved
  • 1/2 cup diced carrot
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp minced fresh ginger
  • 2 cloves garlic, minced
  • 300 ml vegetable broth
  • 1/2 can chickpeas
  • 1 can baked beans in tomato sauce
  • fresh coriander
  • 1 tbsp coconut oil
  • salt

for the rice

  • 1 cup brown rice
  • 2 cups coconut water
  • 1/4 cup coconut cream

Gather all the vegetables so that you have them all ready (diced potato, carrot, tomatoes and mushrooms)

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Prepare also all the spices and garlic

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Next, take some good (and colorful) cookware

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Heat 1 tbsp of coconut oil and add all the spices, ginger and garlic. Cook for 1 minute.

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Add the potatoes and coat them in the spices, then add the carrots tomatoes

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about 5 minutes later pour in half of the vegetable stock. Cover and simmer for 15 minutes

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Add the mushrooms and cook 5 more minute. Adjust with salt is necessary.

Grab baked beans and chickpeas

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and add them to the pot. Cook 3-4 more minutes. Watch out you want the potatoes to be soft, not mushy so keep an eye on the cooking time.

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While the curry is cooking, prepare the rice by washing it in cold water until the water comes out clear. Then cook it with coconut water and cream until all liquid is absorbed. Let it rest on your kitchen counter for 10 min, then fluff it with a fork.

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Serve the curry with a side of rice and decorate it with some fresh coriander leaves.

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enjoy nice and hot…with a good glass of iced water 😉

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Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.