Mild Vegetable Curry with Rice
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 1 ½ cups
- ¼ tsp ground Saffron
- 1 onion (finely chopped)
- 2 Tbsps Ghee (or clarified butter)
- 1 tsp Turmeric
- ½ tsp Cumin
- ½ tsp ground ginger
- ⅔ cup Vegetable broth
- 4 cups Cauliflower
- 1 cup blanched almonds (roughly chopped)
- 2 carrots (peeled and roughly chopped)
- 1 cup chickpeas (garbanzo beans)
- ⅔ cup Yogurt
- 4 cups fresh Spinach (rinsed and spun dry)
Preparation steps
1.
Cook the rice with the saffron in salted water according to package instructions.
2.
Sweat the onion in hot ghee, add the turmeric, cumin and ginger, continue frying for a few minutes then pour in the vegetable broth.
3.
Add the cauliflower, almonds, carrots and garbanzo beans, season with salt, cover and simmer for around 15 minutes stirring occasionally until the vegetables are cooked through.
4.
Stir in the yoghurt and spinach, remove from the heat and season with salt and pepper.
5.
Divide the rice between the plates and top with the curry.
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