Vegetable Curry on Basmati Rice

Vegetable Curry on Basmati Rice
  • 2 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time

Ingredients

Add all
  • 2

    garden vegetable patties

  • 1 cup
    (250 mL)

    raw basmati rice

  • 1/4 cup
    (60 mL)

    raisins

  • 1/4 cup
    (60 mL)

    boiling water

  • 1

    red onion large dice

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2 tsp.
    (10 mL)

    minced, peeled ginger root

  • 1-2

    cloves garlic minced

  • 1 tsp.
    (5 mL)

    curry powder

  • 1/2 tsp.
    (3 mL)

    cumin powder

  • 1/2 cup
    (125 mL)

    coconut milk

  • 1 1/2 cups
    (375 mL)

    original or vanilla soya drink

  • 1/2 cup
    (125 mL)

    diced red pepper

  • 1/2 cup
    (125 mL)

    diced green pepper

  • 1/2 cup
    (125 mL)

    diced carrots

  • 1/2 tsp.
    (3 mL)

    Salt

  • 1 pinch

    pepper

  • 1/4-1/2 tsp.
    (1-2 mL)

    hot sauce (optional)

Preparation

Cut Yves Garden Vegetable Patties into 1/2-in. (2-cm) cubes. Set aside.

In bowl, pour water over raisins and soak for 30 minutes.

In saucepan, combine rice with 1 1/2 cups (375 mL) water, bring to boil, reduce heat and simmer 20 minutes.

In skillet, sauté onion in oil over medium heat for 5 minutes or until onions are soft.

Add ginger, garlic and sauté for 1 minute. Add curry, cumin and stir continuously for 2 minutes to avoid scorching the spices.

Add coconut milk, soy milk, Yves Garden Vegetable Patties, peppers, carrots, salt, pepper, hot sauce (if using), raisins and soaking water. Bring to boil, reduce heat and simmer 10 minutes or until carrots are cooked.

Serve curry over rice.

Source: Veggie Cuisine

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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