These recipes are suitable for both vegans and those who follow Orthodox fasts, and the doctor’s recommendations to reduce the use of meat and dairy products or just want to try something original.
A spicy and fragrant dish of classic Indian cuisine that has a warming effect, quickly saturates and does not contain RVP, gluten, so it can be used in fasting. In India, curry is used in many dishes: it helps the body in the fight against viral and colds, kindles digestive fire and accelerates metabolism.
Curry rice is cooked very simply and quickly.
- Basmati Rice – 200 g
- Seasoning “Curry” (not spicy) – 3 tsp.
- Carrots – 1 pc.
- Tomato – 1 pc.
- Small zucchini – 1 pc.
- Bell pepper – 1 pc.
- Salt – 1 tbsp. l
- Black pepper – ½ tsp.
- Cooking oil – 2 tsp.
Curry Rice: A Step-by-Step Recipe
Rinse the rice in advance so that the drained water becomes clear. You can soak in clean water for several hours or at night. Heat a deep pan or stewpan, melt the butter and add 1 tsp. curry. Preheat seasoning for 1 minute. Add carrots grated on a coarse grater and fry for 3-5 minutes.
Cut a tomato (you can peel it), bell pepper and zucchini in small cubes (if the zucchini is young, you can use directly with the skin). Add to carrots and fry, stirring, for another 5-7 minutes.
Add washed rice to vegetables and fry it for 3-5 minutes, stirring so that it absorbs the juice of vegetables from curry.
Pour rice with 2 cups (600 ml) of hot water, add the remaining 2 tsp. curry, salt, pepper for pungency (if necessary). Cover and cook, stirring occasionally, another 15-20 minutes until tender. We try rice: if ready, turn it off and insist another 10 minutes.