I love to make up my own recipes and often I don't measure ingredients or spices, so adjust to your own taste - we like everything very spicy. This recipe is a family favorite and of my own creation. In fact it is what I made for dinner tonight!
Vegetable Curry & Saffron Rice
2 cups Lundberg Long Grain Brown Rice
2 tbs butter
1 tsp Penzeys Spices Maharajah Curry Powder w/ Saffron
4 cup water
5lbs potatoes, peeled & diced
3 yellow onions, chopped
3 cloves garlic, finely chopped
1 lrg carrot, peeled & diced
1 red bell pepper, washed, seeded & diced
3 handfuls green beans, rinsed, trimmed, & cut
1 bag frozen peas
1 bag frozen cauliflower pieces
1 28oz can crushed tomatoes
1/2 cup Vanilla Rice Milk
1 tbs vegetable oil
Morningstar Farms Chic Patty, baked & diced
1 - 1 1/2 tsp each:
garam masala
cinnamon
coriander
cumin
yellow curry powder
red curry powder
sweet curry powder
crushed red pepper flakes
ginger
cardamom
tumeric
aleppo pepper
Put the first 4 ingredients in a tightly lidded pot and cook as directed on rice package - bring to boil, stir, then simmer 50 mintues & fluff with a fork. Put aside.
Put potatoes in large pot of water and boil approx 10 minutes or until they start to lose firmness, but not too soft. Drain and put aside.
Heat 1 tbs of vegetable oil & ginger in a large pot, then add onions until translucent. Add garlic, carrots, red bell pepper, green beans until heated. Stir and add half of all spices. Stir again and add half of tomatoes, peas, cauliflower, and potatoes. Cook 7 minutes, stir and add remaining ingredients and spices. Stir and cook another 10 minutes. Serve over rice. Add Morningstar Farms Chic Patties for a meat substitute on top or mixed in (optional).
And, since I didn't post any last week, here is my latest treasury...
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