We have been loving curries recently. My daughter and I are big babies when it comes to anything spicy so I tweak my curries to be more sweet and savory opposed to spicy and sweet. This is a favorite so I hope you enjoy it! Be sure to check out the vegan naan bread recipe I posted earlier this week. It goes perfectly with this dish.
- 1 cup basmati rice
- 1 tbsp olive or coconut oil
- 1/2 of a large yellow onion
- 1 tbsp fresh grated ginger (I buy the kind pre grated in a tube)
- 1 tbsp minced garlic
- 1 red bell pepper and 1 green bell pepper sliced to 2-inch pieces
- 3 carrots peeled and sliced
- 1 tsp curry powder
- 1 tsp ground cumin
- 3/4 tsp ground coriander
- 1/4 tsp ground white pepper
- 1 can (14 oz) full fat coconut milk
- 1 1/2 tsp brown sugar
- 2 tsp soy sauce
- 1 1/2 tsp rice vinegar
- fresh cilantro to garnish
Cook the rice according to directions, I like to rinse mine a few times and then soak it for half an hour before cooking it.
To make the curry, warm a large skillet to medium heat, once it’s hot add the oil, onion and a pinch of salt. Cook the onions for about 5 minutes until they are soft and translucent. Add the ginger and garlic and cook for 30 more seconds until it is fragrant. Be sure to stir it the entire time.
Add the bell peppers and carrots. Cook for about 5 minutes until they are fork-tender.
While those are cooking combine the curry powder, cumin, coriander and the white pepper. Continue to stir the vegetables and then add the combined spices. Cook for 2 more minutes stirring often.
Add the coconut milk and the sugar stirring until combined. Bring the mixture to a simmer and then reduce the heat and cook for 5-10 minutes until everything has softened. Turn off the heat and add the soy sauce, rice vinegar and salt to taste (I added 1/4 tsp).
Divide the rice and pour the curry over it. Serve with warm pita bread, cilantro and sriracha or garlic chili sauce if you prefer it on the spicier side.