Rainbow Vegetable Curry with Basmati Rice

 
4 cups water
2 cups basmati rice, rinsed well
2 cups red onion, cut into half moons
1 T. olive oil
2 T. unbleached flour
2 cups vegetable stock
2 T. curry powder
1 delicata or acorn squash, peeled, deseeded, and cut into 1-inch cubes
2 cups broccoli, cut into small florets
2 cups cauliflower, cut into small florets
2 cups carrot, sliced
1 cup red pepper, destemmed, deseeded, and diced
1 cup orange or yellow pepper, destemmed, deseeded, and diced
1 - 14 oz. can coconut milk
1/2 cup frozen peas, thawed
3 T. freshly chopped mint
1/2 t. salt
1/4 t. freshly ground black pepper
 

In a large saucepan, place the water, and bring it to a boil. Add the basmati rice, cover, reduce heat to low, and simmer for 15 minutes. Remove the saucepan from the heat, do not lift the lid, and set aside for 5 minutes to allow the rice to steam. Meanwhile, in a large pot, saute the red onion in olive oil for 5 minutes or until soft. Add the flour, stir well to coat the onions, and cook an additional minute while stirring constantly to slightly cook the flour. Add the vegetable stock and curry powder, stir well, and cook over medium heat for 2-3 minutes or until slightly thickened. Add the squash, broccoli, cauliflower, carrot, red pepper, and orange pepper, and stir well to thoroughly coat the vegetables with the broth mixture. Cover, reduce heat to low, and simmer for 20 minutes or until the vegetables are tender. Add the remaining ingredients, stir well, and simmer an additional 3-5 minutes to allow the flavors to blend. Taste and adjust the seasonings as needed. Fluff the basmati rice, transfer the rice to a large platter, and top with the vegetable curry.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett