Saturday, June 21, 2008

Potato and Pumkin Curry with Brown Basmati Rice

I didn't have a can of tomatoes, so I used two fresh tomatoes and added about 1/4 a cup of coconut milk which gave this recipe a wonderful creamy taste and texture.

serves 4-6

1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into 3/4-inch chunks
2 cloves garlic, minced
1 can diced tomatoes
1 cup vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound red potatoes cut into 3/4 inch chunks
3 cups pumpkin " "
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro or Italian parsley

In a 2-quart saucepan over high heat, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.

While the rice is standing make the curry: Heat the coconut oil in a 10-12 inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 teaspoon of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.

Serve over rice sprinkled with cilantro or parsley.

recipe from: Skinny Bitch in the Kitch

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