Yellow Curry with Carrots, Broccoli and Rice
1 cup medium- or long-grain rice — white or brown
2 cups water
1/2 Tsp salt
1 Tbsp butter or olive oil
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
1 or more heads broccoli
½ Tbsp salt
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