Here at The Naughty Cook we love all kinds of Indian recipes with their great range of spices and subtle flavours. And much as we like self-indulgence we also love a good healthy vegetarian dish that makes us feel warm and good. This one certainly turns on the heat and delivers the good feelings.Print this Recipe
- 14 ounces / 400g basmati rice
- 1 tablespoon of groundnut oil
- 1teaspoon of cumin seeds
- 1 onion, sliced
- 1 teaspoon of turmeric
- 1 teaspoon of coriander
- 1 teaspoon of garam masala
- 1 teaspoon of Kashmiri chilli powder
- 2 teaspoons of garlic and ginger paste
- 1 tablespoon of vindaloo paste
- 1 tin chopped tomatoes
- 3½ ounces / 100g frozen peas
- 2 carrots, peeled and cut into sticks
- coriander leaves, to serve
Prepare the rice as packet instructions, rinse and set aside. Make sure to cook until only just ready – you want the rice to just have the slightest al dente bite so it doesn’t get mushy when you heat it in the sauce.
Heat the oil in a large sauté pan and quickly fry the cumin seeds for a minute before adding the onion. Fry for another 5 minutes.
Add the turmeric, coriander, garam masala, chilli powder, garlic and ginger paste and vindaloo paste and fry for another minute, stirring constantly.
Add the tomatoes, peas and carrots with a good dash of seasoning, stir to combine and then place a lid on the pan and cook for 10 minutes on a low light.
Remove the lid, return the rice to the pan and stir to combine, cooking for about 5 minutes until the rice is hot.
Check the seasoning and serve with a sprinkle of coriander.Print this Recipe
WHY NOT TRY OUR VEGETARIAN CHICKPEA CURRY?
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