We had a little bit of a water disaster at our house the other night. Two windowsills that need replacing decided they just couldn’t hold on anymore, and they made that decision during one of the longest and most torrential rainstorms the Seacoast has seen in a while.
It turns out water had been dripping through the walls and into our basement all day, but Mike heroically made this discovery in the middle of my dinner prep/first glass of hard cider.
Needless to say, my goal of enjoying warm curry and rice in front of the fire while binging on nightime television was not realized. Instead, I held sheets of plastic through the open windows while Mike stood outside, bundled in rain gear, staple-gunning the plastic to our house with frozen fingers. Winter is fun.
So the photos for this dish aren’t great, and I let the whole pan burn at one point because I simply forgot I was cooking. But as long as you don’t discover a hole in your house during a rainstorm while you’re making this dish, you’ll be fine. And it still came out great for us, even if we wolfed it down at the table with zero regard to the actual taste. I’m looking forward to rediscovering it with the leftovers already.
Also barring any major extraneous complications, this is a really easy dish to make. It looks like a lot of ingredients, but it’s mostly just spices.
What You Need:
- 1 1/2 cups Basmati rice
- 1 tbsp coconut oil
- 1 medium sweet, yellow or red onion, sliced
- 1 clove garlic, minced
- 3 carrots, peeled and sliced into rounds
- 1/4 cup white wine
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/3 cup green onions, chopped
- 3/4 cup vegetable broth
- 1 can coconut milk (13.5oz)
- 1 tsp freshly grated ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp dried basil leaves
- 1/2 tsp freshly chopped sage
- 2 tbsp curry powder
What You Do:
Cook the rice according to package directions and set aside, keeping warm.
While rice is cooking, heat coconut oil in a large skillet over medium heat.
When oil is hot, add sliced onions and stir, sauteing for about 2 minutes or until they become soft and translucent.
Add the garlic, carrots and white wine, and cover, simmering until wine is evaporated.
Add the peppers and green onions and vegetable broth, mixing until well combined and cover, simmering, until vegetable broth has evaporated.
Add the coconut milk. Stir well for about a minute.
Add all spices and stir until well combined.
Serve the vegetable curry over a bed of warm Basmati rice.
Pro Tip: Don’t walk away from the dish while it’s simmering in white wine and/or vegetable broth for more than a couple minutes. It’s not afraid to burn.