Easy-to-make lean curry


Gorgeous, this dish is sooo fragrant and sooo easy to prepare. 😊 You, literally put everything in 2 pots and it’s cooking by itself, without any stirring. Over the course of time, while cooking different meals, I have learned how long it takes them to get done. So, I usually set alarms or use a timer when I cook a particular dish and this way, I avoid possible burning. 😊
This curry was also approved by people who eat mostly meat. The spices I used are so well balanced and the flavors are so well mixed, that it’s pure pleasure to the palate. 😊
It is still very tasty if you eat the next day. 😊
Plus, it gives you the option to add boiled meat or roasted fish to the dish, if someone prefers to eat that way 🙂

3 fresh or canned red peppers, sliced
2 large onions, chopped
1 bunch green garlic or 7-8 cloves, chopped
2 cm ginger or more if you are a fan, grated or whole
1 tbsp. curry or more ( if you are a fan)
300 g mushrooms, cut into slices
Salt to taste
2 cans coconut milk (400 ml each, 6% fat or less)
100 ml water (optional, to avoid the strong coconut taste)
parsley, 1 bunch, finely chopped for sprinkling

Rice products
300 g basmati rice
1 tbsp. ground cumin
Salt to taste

Put in a saucepan all products, without the parsley, and cook on low heat until the onions and the peppers are ready (about 20 minutes, without a lid, so the sauce can evaporate). If the curry reduces its volume too fast, you can add add 100-150 ml water, but not more than that, so you don’t dilute the coconut taste. You can pour 50 ml water and test it, and depending on that you can add some more or not. It is a matter of personal taste whether to leave the sauce with a strong coconut flavor. I like the sauce with a strong coconut flavor without being super thick.
If you can’t decide, how would you like it, don’t add extra water other than 100 ml. Next time you will have a basis to decide.

Preparation of rice
Boil the rice along with the spices, according to the package instructions. At home we prefer well-cooked rice and the one I buy (white basmati) boils in a ratio of 1:4 rice: water for about 17 minutes. In order not to burn it and to avoid stirring it and turn it into a mush, I turn off the heat when there is some water left in the pot, and let the rice swells and absorbs the water for 5-10 minutes. If you like harder cooked rice, add less water. Different types of rice are usually cooked differently, so I do not give precise recommendations. The idea is to boil the rice, to have no water in the pot and rice to be well flavored with salt and cumin 🙂
When using brown basmati rice, boil it for about 35 minutes in a 1:6 ratio of rice: water and leave it for at least 15 minutes afterwards to swell well in the rest of the water.

Having a bowl or a deep plate, divide it mentally into 2 halves. Pour the rice in the first half and curry sauce in the other half. Sprinkle generously with finely chopped parsley on top.

Nutritional values for the whole dish are taken into account only rice and coconut milk according to cronometer.com
Kcal: 1548
Protein: 31.2 g
Carbohydrates: 238.6 g
Fat: 48.6 g

Nutritional values per serving, ¼ of the whole dish according to cronometer.com
Kcal: 387
Protein: 7.8 g
Carbohydrates: 59.7 g
Fat: 12.2 g

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