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Vegetable Curry on Basmati Rice https://www.metro.ca/userfiles/image/recipes/cari-legumes-riz-basmati-1875.jpg PT30M PT1H00M PT1H30M
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.
2
2 garden vegetable patties 1 cup (250 mL) raw basmati rice 1/4 cup (60 mL) raisins 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)
Vegetable Curry on Basmati Rice

Vegetable Curry on Basmati Rice

Rate this recipe
4 Votes
  • Lactose-free
2
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    garden vegetable patties
  • 1 cup
    (250 mL)
    raw basmati rice
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  • 1/4 cup
    (60 mL)
    raisins
  • 1
    red onion large dice
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  • 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
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  • 1/2 cup
    (125 mL)
    diced green pepper
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  • 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)
Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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