Indian Vegetable Curry & Turmeric Basmati Rice

1 Large potato cut in cubes
1 Sweet potato cut in cubes
2 Large onions cut in big chunks
3 Garlic Cloves peeled and crushed
1 Piece of Ginger peeled and crushed
1/2 kg of Green beans cut in large pieces – I often use frozen beans – It works just as well
1 Small Brocoli cut in floret pieces
1 Small Cawliflower cut in floret pieces
1 Small can of chickpeas drained
3 Whole Star Anise
5-6 Curry leaves
4 Tablespoon of Curry Paste
1 Large Can of Chopped tomatoes
Salt & Pepper
1 teaspoon Turmeric
1 teaspoon Five-Spice powder
4-5 Cloves
1 3cm Cinnamon Stick
4-6 Green Cardamoms
2 Teaspoon Garam Masala

Heat the oil in a large frying pan & fry cloves, cardamom, cinnamon stick, star Anise and Curry Leaves until the cloves swell & curry leaves are slightly burnt
Add the onion, ginger & Garlic and fry until the onions turn brown
Add the Curry Paste, Turmeric, Garam masala and five-spice powder until the oil separates
Salt & Pepper
Add the tomato paste and add 2 cups of water
Add the vegetables starting with the carrots and cook for a few minutes. Gradually add the potatoes, then the brocoli, cawliflower and the green beans. Cook for 20-25 minutes until the sauces thickens and the vegetables are cooked, yet still firm.

1 Cup of Basmati Rice
1 Small onion cut in halves and sliced
3 Tablespoon Vegetable Oil
1 Garlic Clove Peeled and Crushed
3 Cloves
4 Cardamom pods crushed
1 bay leaf
1 2.5 cm cinnamon Stick
1 teaspoon Turmeric
1 teaspoon Black Mustard Seeds
4-5 table spoon Dried Cranberries / Sultana Raisins

Put the rice in a bowl and wash well in several changes of water – Drain and leave over a bowl in the strainer.
Put the oil in a heavy saucepan and set over medium-high heat
Put in the cloves, bay leaf, cardamom pods, mustard seeds and cinnamon.
Add the onion and saute until slightly burnt
Add the rice and water and bring to a boil.
Cover tightly, turn the heat down to very, very low and cook for 20 minutes.
5 minutes before the end, add the dried fruit of choice and let the rice rest for 10 minutes.

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