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Vegetable Curry on Basmati Rice
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cari-legumes-riz-basmati-1875.jpg
PT30M
PT1H00M
PT1H30M
Cut Yves Garden Vegetable Patties into 1/2-in. (2-cm) cubes. Set aside.In bowl, pour water over raisins and soak for 30 minutes.In saucepan, combine rice with 1 1/2 cups (375 mL) water, bring to boil, reduce heat and simmer 20 minutes.In skillet, sauté onion in oil over medium heat for 5 minutes or until onions are soft.Add ginger, garlic and sauté for 1 minute. Add curry, cumin and stir continuously for 2 minutes to avoid scorching the spices.Add coconut milk, soy milk, Yves Garden Vegetable Patties, peppers, carrots, salt, pepper, hot sauce (if using), raisins and soaking water. Bring to boil, reduce heat and simmer 10 minutes or until carrots are cooked.Serve curry over rice.
2
Veggie Cuisine
3
6
5
2
2 garden vegetable patties
1 cup (250 mL) raw basmati rice
1/4 cup (60 mL) raisins
1/4 cup (60 mL) boiling water
1 red onion large dice
1 Tbsp. (15 mL) extra virgin olive oil
2 tsp. (10 mL) minced, peeled ginger root
1-2 clove garlic minced
1 tsp. (5 mL) curry powder
1/2 tsp. (3 mL) cumin powder
1/2 cup (125 mL) coconut milk
1 1/2 cups (375 mL) original or vanilla soya drink
1/2 cup (125 mL) diced red pepper
1/2 cup (125 mL) diced green pepper
1/2 cup (125 mL) diced carrot
1/2 tsp. (3 mL) Salt
1 pinch of pepper
1/4-1/2 tsp. (1-2 mL) hot sauce (optional)
Vegetable Curry on Basmati Rice
-
![]()
Lactose-free
2
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME
Ingredients
-
2
garden vegetable patties
-
1 cup
(250 mL)raw basmati rice
-
1/4 cup
(60 mL)raisins
-
1/4 cup
(60 mL)boiling water
-
1
red onion large dice
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
2 tsp.
(10 mL)minced, peeled ginger root
-
1-2
clove garlic minced
-
1 tsp.
(5 mL)curry powder
-
1/2 tsp.
(3 mL)cumin powder
-
1/2 cup
(125 mL)coconut milk
-
1 1/2 cups
(375 mL)original or vanilla soya drink
-
1/2 cup
(125 mL)diced red pepper
-
1/2 cup
(125 mL)diced green pepper
-
1/2 cup
(125 mL)diced carrot
-
1/2 tsp.
(3 mL)Salt
-
1
pinch of pepper
-
1/4-1/2 tsp.
(1-2 mL)hot sauce (optional)
Preparation
Cut Yves Garden Vegetable Patties into 1/2-in. (2-cm) cubes. Set aside.
In bowl, pour water over raisins and soak for 30 minutes.
In saucepan, combine rice with 1 1/2 cups (375 mL) water, bring to boil, reduce heat and simmer 20 minutes.
In skillet, sauté onion in oil over medium heat for 5 minutes or until onions are soft.
Add ginger, garlic and sauté for 1 minute. Add curry, cumin and stir continuously for 2 minutes to avoid scorching the spices.
Add coconut milk, soy milk, Yves Garden Vegetable Patties, peppers, carrots, salt, pepper, hot sauce (if using), raisins and soaking water. Bring to boil, reduce heat and simmer 10 minutes or until carrots are cooked.
Serve curry over rice.
Source :
Veggie Cuisine
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
