Aromatic Vegetable Curry

Aromatic Vegetable Curry with saffron rice from Spice It by Murdoch Books

Tonight we cooked a delicious vegetable curry with saffron rice from Spice It by Murdoch Books. It is a simple vegetarian dish with 6 different spices (chilli flakes, cumin, turmeric, coriander, saffron threads, cardamom pods) giving it loads of flavour.

Recipe, adapted from Spice It.
Serves 4

  • 1T Peanut oil
  • 1 Onion, chopped
  • 2 garlic cloves, crushed
  • 1.5t ground cumin
  • 1t ground turmeric
  • 1.5t ground coriander
  • 1 green chilli, deseeded and chopped
  • 2 potatoes chopped into 3cm cubes
  • 2 carrots, cut into 3cm pieces
  • 400g tin of chopped tomatoes
  • 80g (1/2 cup) frozen peas
  • 420g tinned chickpeas drained
  • 2 cups vegetable stock
  • 90g baby English spinach leaves

Saffron rice:

  • 2 cups vegetable stock
  • 6-8 saffron threads (we used 1t saffron powder)
  • 6 cardamom pods (we used 1t ground cardamom)
  • 2 cups basmati rice
  1. In a large saucepan, heat the oil and cook the onion and garlic until the onions is going transparent.
  2. Stir in the cumin, turmeric, coriander and chilli.
  3. Add the potatoes and carrots and cook for 1 minute.
  4. Add the tomatoes, peas, chickpeas and vegetable stock.
  5. Cover the pan and cook for 20 minutes, stirring occasionally.
  6. For the rice, boil the stock in a saucepan and add the saffron, cardamom and rice.
  7. Bring back to the boil, then reduce the heat to low and cover for 20 minutes.
  8. Stir in the spinach leaves into the curry until wilted
  9. Season the curry with salt and pepper
  10. Serve the rice and curry and enjoy!
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