Don’t let the look fool you, this curried rice is gorgeous; it can be served alone as a quick evening meal or alongside a curry, naan and poppadums for a vegan fakeaway treat. It is adapted from this recipe and is enough for at least 4 people as a side dish. It has a hint of spice but wouldn’t overpower a curry.
2 tbsp olive oil ½ brown onion, finely chopped Thumb-sized piece of ginger, finely chopped 3 garlic cloves, minced 1 vine tomato, chopped 3 tbsp water ¼ cup peas 1 carrot, peeled and chopped into disks 1 large white potato (we like maris piper) chopped into small cubes (if you want larger potato, par-boil it before using it to cook) Your choice of bell pepper, chopped 1 stalk celery, finely chopped 5 cauliflower florets ½ tin chickpeas (optional) 1 tsp sea salt pinch mild chilli powder pinch black pepper 1 tsp garam masala ½ tsp round coriander ½ tsp turmeric ½ tsp cumin pinch cinnamon 3 cups vegetable stock (plus extra water where necessary) 1 cup basmati rice
A selection of salad: cucumber, red onion and a squeeze of lemon.
Heat the olive oil in a wok on a medium-high heat.
Add the onion and cook until soft and translucent.
Then, add the garlic, ginger, tomatoes and 3 tbsp water into the wok; bring to a simmer and cook until the water has evaporated.
Add in the peas, carrot, potato, bell pepper of your choice, celery and cauliflower florets. Ensure that they are evenly coated with the previous ingredients. If you’re using chickpeas, add these now too.
Then, add the spices: salt, pepper, garam masala, mild chilli powder, turmeric, cumin and cinnamon – ensuring they coat the vegetables thoroughly.
Finally, add in 2 cups of vegetable stock, using the rest when the mixture seems dry. Bring to the boil and then reduce to a simmer. Add in the basmati rice (you may wish to rinse it first). Frequently stir the rice one-pot, ensuring it has enough liquid to cook the rice and chickpeas (about 25-30 minutes).
Serve piping hot with some finely chopped red onion, cucumber and a squeeze of lemon if desired.
If you’re interested in an Indian feast, why not try some of these recipes too:
Bombay Aloo, Tikka Masala, Murgh Makhani, or a Veggie Curry.