Curry Vegetables & Rice

This sweet and mildly spicy curry sauce is great on vegetables and rice, as well as on baked potatoes. Instead of richness from oil, butter or coconut milk, this sauce calls for ground sesame seeds. While you can buy curry powders pre-made, for this recipe we will make our own.

1 cup water (for sautéing)
1 yellow onion or large shallot, diced
1-2 chili peppers, diced (see note below)
1 tablespoon fresh, minced ginger root
1 garlic clove, minced
1 teaspoon dried coriander
1 teaspoon cumin
½ teaspoon ancho chili powder (optional)
½ teaspoon cinnamon
½ teaspoon turmeric

4 small tomatoes, diced
20 fresh basil leaves
¼ cup cilantro leaves

2 tablespoons hulled sesame seeds
½ cup water

4 cups steamed vegetables of your choice (potatoes, zucchini, broccoli, carrots, peas, cauliflower, mushrooms, etc.)
3 cups cooked brown basmati or jasmine rice

1. Measure and set out all of your ingredients first. Sauté the onion and pepper in a small amount of water on med-high until soft, around 3 minutes. Add ginger and garlic and then all herbs and spices and sauté for a couple of minutes. Add tomatoes, basil and cilantro and sauté for an additional couple of minutes until fresh herbs have softened.

2. In a high speed blender, grind sesame seeds alone until powdered. Add half cup of water to this and blend again to incorporate. In same blender (or one large enough to fit all ingredients), add sautéed vegetables mixture, and blend together until almost smooth (makes about 2 cups of sauce).

3. Steam 4 cups (approximately) of vegetables of your choice, and cook enough brown rice to equal 2 cups cooked. Combine vegetables with sauce and serve over rice, or pour sauce over rice and veggies.

Preparation: 20 minutes
Cooking time: 10 minutes (sauce); 15 (veggies); 60 (rice)
Serves: 4

Notes: If you like spicy food, use a hotter chili pepper like jalapeno or Thai; for a milder spice, use Anaheim or poblano peppers. Peppers such as the poblano can be unpredictable in their hotness, though, so taste a little before using if you are trying to avoid a very hot and spicy dish. You may also use a red or orange “sweet” bell pepper for a very mild sauce. This recipe is only mildly spicy, so feel free to increase the amounts of dried herbs and spices listed above to your taste. / To make a neat mound of rice, pack hot or warm rice into a small glass dish and then immediately invert it onto your plate; or use an ice-cream scooper.

Did you know: China is the world’s largest pepper producer, followed by Mexico.

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Comments

  1. emilierv says:

    Amazing! I am going to make this again and again! Mine was a bit too spicy for my tastebuds, I used 2 chili peppers but didn’t remove the seeds, next time I will. I’m thinking this would be a great time saver if I only have to steam veggies. Ever try freezing this?

  2. Hi, so glad you enjoyed this one :) Yes, could be a great time-saving dish. I haven’t tried freezing this but I think it would be just fine.

  3. Amanda8853 says:

    I followed this to the T, but mine turned out bland. Very disappointing, any suggestions?

  4. Hi Amanda, I tend to spice on the mild side, so you can try doubling the spices. Also make sure your dried spices/herbs are not old and have lost their “zing.” Smell them; if they don’t smell like anything, then they are likely too old. Generally, you want to get new dried herbs/spices every 6 months and whole spices (like clove, cumin seeds) every year.

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