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Tuesday, July 8, 2008

Curried Rice and Vegetables

This is actually based on Ivayla's recipe, with a few alterations. It came about because X's family gave him a few pounds of chicken, so I found Ivayla's recipe. I made the curry half with veggies, half with chicken. We had left juice and left-over veggies, so I added two cups of rice to it. It turned into a fantastic side dish or light meal

- Two cups cooked rice
- Vegetables (whatever you have on hand. We used leeks, potatoes, onions and carrots, I think.
2 cups plain yogurt
2 garlic cloves, minced
1 teaspoon ginger
1 teasoon turmeric
2 teaspoons cumin
1 teaspoon chili powder
1.5 tsp. curry
2 tablespoons oil

- Mix yogurt, spices and garlic in bowl.
- Add the oil to large skillet, letting it heat. Add in a few extra cloves of garlic and then the onion.
- Sautee until onion is soft and slightly golden. Add in the rest of the veggies and yogurt mixture.
- Simmer on low for 10-15 minutes, depending on the veggies.
- Add in cooked rice and continue to simmer for five minutes.
It's really good and fairly easy.

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