Vegetable curry with basmati rice and spicy lemon

How to cook Vegetable curry with basmati rice and spicy lemon

Step 1

Vegetable curry with basmati rice and spicy lemon

Chop the onion. Pour oil into a large saucepan. Throw out the onion. Cut the pumpkin into cubes - put to the onion.

Step 2

Vegetable curry with basmati rice and spicy lemon

Add cauliflower. Add chili, crushed garlic. splash boiling water

Step 3

Vegetable curry with basmati rice and spicy lemon

Add curry paste and chickpeas, season. Cook, stirring occasionally. Top up with boiling water if necessary. Add spinach. Continue cooking.

Step 4

Vegetable curry with basmati rice and spicy lemon

Pour rice into a saucepan, splash a little oil and add cloves. Pour boiling water (at the rate of 2:1) and cook over medium heat for 7 minutes. Remove from heat and let stand for another 7 minutes.

Step 5

Vegetable curry with basmati rice and spicy lemon

Cut the lemon into 8 parts, remove the seeds and cut into cubes. Chile thinly sliced. Put the pan on high heat, splash some oil, add mustard, turmeric, chili and crumble dry chili. Add lemon with a pinch of salt. Cook 10 seconds. Remove from heat and transfer to a bowl.

Step 6

Vegetable curry with basmati rice and spicy lemon

Serve curry with rice, spicy lemon, yogurt and flatbread. Enjoy your meal!

Vegetable curry with basmati rice and spicy lemon - FAQ About Ingredients, Baking Time and Storage

Yes, sweet potatoes or butternut squash make great alternatives to pumpkin, offering a similar texture and sweetness.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3-4 days.
Yes, simply replace the yogurt with a plant-based alternative like coconut yogurt to keep it vegan.
Cauliflower rice is a great low-carb substitute that pairs well with the flavors of the curry.
Absolutely! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reduce or omit the chili and use a mild curry paste to lower the heat level while keeping the flavor.
Serve with naan bread, a side of mango chutney, or top with fresh cilantro for extra freshness.
Yes, simply double all ingredients. Use a larger pot to accommodate the increased volume.
Reheat gently on the stove with a splash of water or broth, stirring occasionally to retain moisture.

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