This recipe is amazing. It got rave reviews from everyone who tried it. I found the curry paste at Target, and it is also available on Amazon.com
2 Tbs. olive oil
1 red bell pepper, diced
2 carrots, diced
1 onion, diced
1/2 tsp. salt
2 cloves garlic, minced
1 Tbs. fresh ginger, minced
5 oz. (1/2 jar) Patak's Original Biryani Curry Paste
1 1/2 c. uncooked brown basmati rice*
3 1/2 c. vegetable broth
1 c. chickpeas, rinsed and drained
1 large or 2 small boiling potatoes, such as yukon gold or red
Boil the potato until it can be pierced with a fork without resistance. It should be tender but not mushy. Be careful not to overcook it. After it has cooled enough to handle, rub off the skin and discard. Dice into bit-sized pieces and set aside.
In a large pot, saute the onion, pepper, and carrots on medium-high heat until tender. Reduce heat and add the garlic and minced ginger. Saute until fragrant, then stir in the Curry Paste.
Add the rice and vegetable broth, and bring mixture to a boil, stirring often. Reduce heat to low, cover and simmer for 35-40 minutes or until rice is tender.
Add the chickpeas and potatoes, cover and cook on low for another 5 minutes.
* If using white basmati rice, reduce vegetable broth to 3 c., and reduce cooking time to about 25 minutes.
Serve with flatbread or naan.
2 comments:
I had to comment on this one even though it's old because our family just loves Patak's curry pastes. We buy the mild one at our local grocery store and make the recipe that is printed on the label. It is chicken curry and we're vegetarian so we replace the chicken with chickpeas. It is a staple meal around here and so delicious. It contains chickpeas, diced tomatoes, onions, and curry. That's it. We usually add some plain yogurt at the end to cool it down a bit and serve it over brown rice. Yum.
We also take leftovers and roll it up in a ww tortilla to make burritos.
Post a Comment