Curry Weather
Yellow Curry with Carrots, Broccoli and Rice
RICE INGREDIENTS
1 cup medium- or long-grain rice — white or brown
2 cups water
1/2 Tsp salt
1 Tbsp butter or olive oil
RICE PREPARATION
Measure the rice and water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water.
Measure a half cup of uncooked rice per person
Bring the water to a boil: Bring the water to boil in a saucepan.
Add the rice: When the water has come to a boil, stir in the rice, salt, and olive oil,
Turn down the heat to medium high
Cover the pot and turn the heat down to low.
Rice is done when tender
BROCCOLI INGREDIENTS
1 or more heads broccoli
½ Tbsp salt
BROCCOLI PREPARATION
Trim off the florets
Cut through the "trunk" of each floret to make bite-sized pieces
Place these in a small bowl and run them under water to wash
Bring a large pot of water to a boil.
Add a heaping tablespoon of salt.
Add the broccoli florets and cook for approximately 10 minutes
CURRY WITH CARROTS INGREDIENTS
1 Small onion, chopped
3 Cloves garlic, minced
2 Tbsp olive oil
1 Sprig fresh thyme
½ Tsp Salt
2 cups of Coconut milk
1 Tbsp Curry powder
1 Tbsp Ketchup
5 Carrots, peeled and chopped
CURRY WITH CARROTS PREPARATION
Heat olive oil on High in sauce pan
Saute the onion and garlic until the onion pieces are transparent;
Reduce heat to Medium-High
Add the chopped carrots and let them steam for approximately ten to fifteen minutes
Add the coconut milk
Add 1 spring of fresh thyme
Add salt, ketchup and curry powder; stir
Add salt and pepper
