Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Vegetable Curry

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• sesame oil (A splash)
• carrots (1, large)
• yellow onion (1, small)
• potatoes (2, small)
• basmati rice (145 g)
• salt (1.25 g)
• water (375 ml)
• olive oil (13 ml)
• all purpose flour (20 g)
• garam masala (3 g)
• curry powder (3 g)
• cayenne pepper powder (1.5 g)
• apple (1 small, grated)
• water (375 ml)
• dijon mustard (2.5 g)
• tomato paste (14 g)
• salt (1.25 g)

Directions

• Bring a pot to medium-high heat, add a splash of vegetable oil (olive, sesame or canola) along with 1 large carrot cut into slices(approx. 1 cm thick), 1 small diced yellow onion and 2 small potatoes cut into cubes(approx. 1.5 cm thick). Mix and coat the vegetables with the oil for 1 minute.
• Cover the pot with a lid and reduce the heat to low. Let the vegetables cook for 10 minutes. Set aside with the lid on.
• Rinse 145 g (3/4 cup) of white basmati rice for a few minutes to get rid of the starch that makes the rice sticky. Basmati rice requires a water to rice ratio of 2:1. Feel free to use short grain white rice instead (ratio of 1:1.25 rice to water). To cook rice to maximize the reduction of inorganic arsenic, see the recipe notes above.
• Add the rice to a pot along with a bit of salt.
• Pour 375 ml (1 1/2 cups) of boiling water over the rice, then heat the pot(and its contents) at medium-high heat. When the water begins to boil, cover the pot with a lid, then reduce the heat to low. Cook for 15 min. Remove from heat and let rest for another 5 min with the lid still on. Divide cooked rice into two bowls.
• Heat a pan to medium heat. When the pan is hot, add 13 ml of olive oil (vegan butter, or other neutral oil, like sesame, or canola).
• When oil is hot add 13 g of all purpose flour. Stir the flour into the butter continuously with a whisk(to better take apart clumps of flour). Reduce the heat to low and continue to stir for 5-7 minutes to cook the flour. As the mixture heats up, the flour will mix with the fat, swell, before becoming more runny. This is our thickener.
• Add 3 g (1 tbsp) of garam masala, 3 g (1 tbsp) of curry powder and 1.5 g (1/2 tsp) of powdered cayenne pepper (possible to omit, but we like a bit of kick). Mix well.
• Stir in 375 ml (1 1/2 cups) of vegetable broth (or water, but add 15 ml(1 tbsp) of Japanese-style soy sauce and some garlic powder to flavor it up). Add 1 small grated apple (doesn't matter what variety), 2.5 g (1/2 tsp) of dijon mustard (see mustard from seeds recipe ) and 14 g (1 tbsp) of tomato paste. Add the cooked carrots and potato mix and simmer for an additional 8-10 minutes.
• Season with salt and black pepper, serve over rice with some fermented vegetables on top (see lacto fermentation. We like to add sauerkraut, or mild kimchi(we don't use gochugaru in ours, just chili pepper flakes).

Nutrition Data (Per Serving)