I love curry. When I was told this country didn’t have much in the way of tasty vegetarian food (which is, by the way, a lie), I reminded myself that in the U.K. there will always be curry. Whether you’re into spicy or mild, veggie or lamb, take-away or sit down dining, curry is EVERYWHERE!
So I was inspired. Here is my easy peasy recipe.
1 cup uncooked basmati rice
roughly 3 cups of mixed vegetables – I used a store bought mix of broccoli, carrots, and cauliflower, plus 1 potato and 2 giant button mushrooms
1 clove garlic, minced
2-3 generous teaspoons curry powder or bottled curry seasoning in oil
1 sachet creamed coconut (this stuff is fantastic. I’d assume you can get it in the States at any health foodie store.)
Optional: milk or light cream or chicken/vegetable broth
a handful of fresh mint, chopped or torn
oil or butter for sautéing
Begin by cooking rice according to package directions. When rice is finished cooking, add the mint and toss lightly.
While rice is cooking, chop the vegetables into bite sized pieces. You want uniform size for uniform cooking. Don’t worry about having big chunks of onion, sautéing will mellow out the flavor. Set the onions and mushrooms aside.
This next step sounds like a pain but will help you immensely. Bring a small pot of water to a boil and blanch all veggies except for the onion and mushrooms. To blanch, simply boil the vegetables for 2 or 3 minutes then rinse in cool water. If you like soft potatoes and crisper broccoli, do this in batches. Pre-cooking the potatoes will cut down on stir-frying time.
Next, melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the onion and cook until it begins to turn translucent. Add in the garlic and the drained, blanched vegetables and stir. After a minute, add the mushrooms. You may need to add a quarter cup or so of water or stock to keep things from sticking. Add the creamed coconut and curry powder. Stir well, adding a bit more water, milk, cream, or chicken broth. Lower heat, and check for seasoning.
When vegetables are uniformly cooked and sauce is creamy, remove from heat. Spoon curry over the mint rice and enjoy.
If you’d like a meaty curry, simply add some diced chicken/lamb/flank steak/whatever when you begin cooking the onions. Omit the butter, and use olive oil only.