Today I cooked a rice tasting very Indian, a dish gluten-free, vegan, fat-free, light ….. in short, to try!
Ingredients for 4 servings: 200 gr basmati rice, 2 small carrots, 50 grams of green beans, 2 medium size zucchini, 50 gr peas
For the yellow curry paste: a red onion , a tablespoon of turmeric, a tablespoon of curry powder, a teaspoon of cumin, half a teaspoon of cardamom, a small piece of fresh grated ginger (or one teaspoon powder), a tip teaspoon of finely crushed chili pepper, vegetable oil, salt. Blend all the ingredients for the yellow curry paste until you get a smooth paste
Prepare the vegetables; cut them into small cubes and steam. For the zucchini cut into cubes only the outer green and boil separately the white pulp (will be used to prepare the tumeric sauce )
Prepare the turmeric sauce: Blend the boiled and drained zucchini pulp in a blender adding a few tablespoons of rice milk (or soy), a teaspoon of turmeric and a pinch of salt.
In a saucepan, heat 2 tablespoons of yellow curry paste by adding 1 or 2 tablespoons of water; put the diced vegetables to flavor for a few minutes and add the rice. Let it cook for few minutes. Transfer the still warm curry rice to a bowl cutters
With this recipe I participate in the contest “good contrast”
of “No Sugar Please” and “Cucinatollerante”