Vegetable curry with basmati rice and spicy lemon

Name: Vegetable curry with basmati rice and spicy lemon
Total time: 40 min
Yield: 4
Ingredients: onion - 2 pcs.; pumpkin - 400 g; cauliflower - 400 g; chili red (optional) - 1 pc.; yellow curry paste - 2 tbsp; ready-made chickpeas - 400 g; spinach s / m - 100 g; yogurt for serving - 500 g; lemon - 1 pc.; chili red - 1/4 pc.; black mustard (seeds) - 2 tsp; turmeric - 1 tsp.; dried chili pepper - 1 pc.; papadam pastries for serving; salt pepper; olive oil; basmati rice - 350 ml; carnation - 4 buttons

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Cooking time: 40 min

Servings: 4

Cooking

Step 1

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

Step 2

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

Step 3

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

Step 4

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

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

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

Ingredients

onion - 2 pcs.

pumpkin - 400 g

cauliflower - 400 g

chili red (optional) - 1 pc.

yellow curry paste - 2 tbsp

ready-made chickpeas - 400 g

spinach s / m - 100 g

yogurt for serving - 500 g

lemon - 1 pc.

chili red - 1/4 pc.

black mustard (seeds) - 2 tsp

turmeric - 1 tsp.

dried chili pepper - 1 pc.

papadam pastries for serving

salt pepper

olive oil

basmati rice - 350 ml

carnation - 4 buttons

Author

Cookinero

Total Reviews: 0

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