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

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