4 TB flaked almonds (for garnish)
For the Turmeric Rice
1 cup brown rice
1 TB ground turmeric
4 cups low-sodium vegetable stock or water
½ cup dried cranberries, roughly chopped
For the Vegetable Curry
1 onion, sliced
1 clove garlic, finely chopped
3 TB curry powder
3 cups low-sodium vegetable broth
8 baby potatoes, halved
250g butternut, chopped (approx ½ medium butternut)
250g cauliflower florets
100g green beans, cut into thirds
1 tin crushed tomatoes handful coriander, to garnish
Toast the flaked almonds in a hot, dry pan. Set aside.
Cook the rice in water or stock, adding the turmeric at the start. Add a little more water if the liquid cooks out and the rice is still undercooked. Once the rice has cooked, remove from the heat and stir in the cranberries.
In the meantime, cook the onions in a separate pan over medium heat, adding small amounts of stock at a time to cook until they soften and caramelise. Add the garlic and the curry powder and cook for an additional minute.
Pour in the stock and add the potatoes and chopped butternut and cook for 15 minutes. Add the cauliflower and beans and crushed tomatoes and cook for another 15 minutes. You may need to add a dash of water to ensure all the vegetables are submerged.
After 15 minutes, reduce the heat slightly and allow the mixture to thicken as it continues to cook. The vegetables, especially the potatoes should be cooked by that time. You can test by simply sliding a knife or fork into a potato – it should slide off.
This recipe serves 4, so take the curry and the rice to the table and allow everyone to help themselves. Don’t forget to garnish with toasted almonds and coriander which will enhance the lovely curry flavour.