Ingredients
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½ cup cooked brown basmati rice (you can substitute other types of rice)
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1 medium onion, chopped
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1 clove garlic, minced
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1 tablespoon ghee (clarified butter) or coconut oil
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¼ teaspoon cumin seeds
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1/8 teaspoon asafoetida (Hing) powder
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1 ½ teaspoons ground coriander
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¾ teaspoon salt
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1 ½ pounds potatoes, peeled and cubed
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1 ½ pounds carrots, peeled and cubed
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1 ½ pounds green beans, trimmed and cut into bite-size pieces
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2 large tomatoes, chopped
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1 pound canned kidney beans, drained and rinsed
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1 cup frozen spinach, thawed
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Salt and black pepper to taste
Directions
Sub-Title: An Authentic Indian Twist on a Classic Dish
Description: This creamy vegetable curry is packed with flavorful spices that will transport you back to your favorite Indian restaurant. The combination of lentils, potatoes, and peas provides a hearty meal without any compromise on taste. It’s perfect for both vegans and non-vegans alike.
Ingredients:
– ½ cup cooked brown basmati rice (you can substitute other types of rice)
– 1 medium onion, chopped
– 1 clove garlic, minced
– 1 tablespoon ghee (clarified butter) or coconut oil
– ¼ teaspoon cumin seeds
– 1/8 teaspoon asafoetida (Hing) powder
– 1 ½ teaspoons ground coriander
– ¾ teaspoon salt
– 1 ½ pounds potatoes, peeled and cubed
– 1 ½ pounds carrots, peeled and cubed
– 1 ½ pounds green beans, trimmed and cut into bite-size pieces
– 2 large tomatoes, chopped
– 1 pound canned kidney beans, drained and rinsed
– 1 cup frozen spinach, thawed
– Salt and black pepper to taste
Instructions:
1. In a Dutch oven or large saucepan over medium heat, warm up the ghee or coconut oil until sizzling. Add the cumin seeds and asafoetida, and stir-fry for about 1 minute, until fragrant.
2. Add the garlic and cook for another minute, until fragrant. Add the ground coriander, salt, and pepper, and mix well.
3. Add the potatoes, carrots, and green beans, and stir-fry until the vegetables start to soften, approximately 5 minutes.
4. Add the tomatoes, spinach, and kidney beans, and continue cooking, stirring occasionally, until all the vegetables are tender, about 10 minutes.
5. Meanwhile, bring a large pot of water to a boil. Blanch the rice in the boiling water until tender, about 10 minutes. Drain the rice thoroughly, reserving 1 cup of the blanching water.
6. When the vegetables have reached desired tenderness, return them to the pan along with the reserved blanching water and 1 cup of the rice. Bring everything together in one big pot, cover tightly, and simmer over low heat for 10 minutes. Remove from the heat, fluff the rice, and serve.
Difficulty Level: Moderate
Nutrition Information:
– Calories: 440 calories per serving
– Protein: 11 grams per serving
– Carbohydrate: 42 grams per serving
– Fat: 14 grams per serving
– Cholesterol: 0 milligrams per serving
– Saturated Fat: 4 grams per serving
– Polyunsaturated Fat: 5 grams per serving
– Monounsaturated Fat: 5 grams per serving
– Trans Fat: 0 grams per serving
Total Time Needed: Approximately 45 minutes
Note: To keep the dish healthier, feel free to use whole grain rice instead of white rice.
Steps
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1
Done
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In a Dutch oven or large saucepan over medium heat, warm up the ghee or coconut oil until sizzling. Add the cumin seeds and asafoetida, and stir-fry for about 1 minute, until fragrant. |
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2
Done
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Add the garlic and cook for another minute, until fragrant. Add the ground coriander, salt, and pepper, and mix well. |
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3
Done
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Add the potatoes, carrots, and green beans, and stir-fry until the vegetables start to soften, approximately 5 minutes. |
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4
Done
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Add the tomatoes, spinach, and kidney beans, and continue cooking, stirring occasionally, until all the vegetables are tender, about 10 minutes. |
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5
Done
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Meanwhile, bring a large pot of water to a boil. Blanch the rice in the boiling water until tender, about 10 minutes. Drain the rice thoroughly, reserving 1 cup of the blanching water. |
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6
Done
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When the vegetables have reached desired tenderness, return them to the pan along with the reserved blanching water and 1 cup of the rice. Bring everything together in one big pot, cover tightly, and simmer over low heat for 10 minutes. Remove from the heat, fluff the rice, and serve. |
