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Asian Veg Curry & Rice

Asian Veg Curry & Rice

Name: Asian Veg Curry & Rice
Total time: 2 min 12 s
Yield: 1
Ingredients: 0.33 cups Brown Basmati Rice; 1 teaspoon Salt; 1.75 glasses Water; 1 piece Broccoli; 2 units Button Mushrooms; 1 small piece Zucchini Green; 0.5 unit Baby Corn Peeled; 0.33 unit Carrot-regular; 4 units Haricot Bean; 0.25 unit English Cucumber; 2 small pieces Capsicum Red-regular; 0.5 cups Onion; 0.25 teaspoons Honey; 0.25 teaspoons Sesame Oil; 1 pinch Sesame White (til); 1 teaspoon Refined Oil; 1 pinch Pepper; 3.5 units Spring Onion; 1.5 tablespoons Coconut Milk Powder; 0.5 teaspoons Madras Curry Powder; 0.5 unit Coriander W/o Roots; 2 pieces Garlic; 2 leafs Curry Leaves; 1 small piece Ginger; 1 pinch Turmeric Powder; 0.75 teaspoons Light Soy Sauce; 1 unit Red Chillies; 1 unit Chicken Breasts; 2 teaspoons Lemon Juice; 0.5 teaspoons Peanut (with Skin)

Time40 Min

DifficultyDifficult

Serves1

Treat yourself to a flavourful Asian curry made with zucchini, mushrooms, baby corn, carrots, beans, pepper and onion. This curry is paired with wok-tossed vegetable brown rice and a refreshing side salad. - Made with brown rice - No added cornstarch - Immunity-boosting vegetables

Ingredients

Dry Grocery

Brown Basmati Rice

0.33 cups

Salt

1 teaspoon

Honey

0.25 teaspoons

Sesame Oil

0.25 teaspoons

Sesame White (til)

1 pinch

Refined Oil

1 teaspoon

Coconut Milk Powder

1.5 tablespoons

Madras Curry Powder

0.5 teaspoons

Turmeric Powder

1 pinch

Light Soy Sauce

0.75 teaspoons

Peanut (with Skin)

0.5 teaspoons

Fruits & Vegetables

Broccoli

1 piece

Zucchini Green

1 small piece

Baby Corn Peeled

0.5 unit

Carrot-regular

0.33 unit

Haricot Bean

4 units

English Cucumber

0.25 unit

Capsicum Red-regular

2 small pieces

Onion

0.5 cups

Spring Onion

3.5 units

Coriander W/o Roots

0.5 unit

Curry Leaves

2 leafs

Ginger

1 small piece

Poultry

Chicken Breasts

1 unit

Other

Water

1.75 glasses

Button Mushrooms

2 units

Pepper

1 pinch

Garlic

2 pieces

Red Chillies

1 unit

Lemon Juice

2 teaspoons

Coriander Leaves

2 leafs

Directions

In a bowl, add Water, Brown Rice and keep for 45 mins soaking.

In a heavy bottom vessel, boil Water, Salt, Rice and boil until soft. Strain the rice and keep aside

In a heavy bottom vessel, add Water, triangle shape Green Zucchini, Mushrooms, Broccoli, blanch and keep aside.

In a heavy bottom vessel, add Water, triangle shape Carrot, Beans, Baby Corn and bring to boil keep aside.

In a bowl, add crescent slice Cucumber, Red Pepper, Onion, Salt and leave to sweat for 30 min.

Squeeze out all the water and place it in a bowl and toss with Honey, Sesame Oil and Sesame Seeds.

Remove to a serving bowl and keep aside.

Heat Oil in a pan. Add chopped Carrot, chopped Haricot Beans and saute.

Add Rice, sprinkle Water and saute.

Add Salt, Pepper, Spring Onion and saute.

Remove to a serving bowl and keep aside.

In a pan, add Coconut Milk Powder, Curry Powder, Coriander Stem and saute.

Add Water and bring to boil then simmer for 5 mins. Strain the milk and set aside.

Heat Oil in a pan. Add sliced Garlic and saute till golden. Keep aside.

Add Onion and saute till golden.

Add Curry Leaves, minced Ginger, Turmeric Powder, Curry Powder and saute till fragrant.

Take off the heat, add strained coconut milk, soy sauce. Bring back to boil and simmer for 2 mins.

Take off the heat, add sliced Red Chilli, golden Garlic.

In a pan, boil Asian Curry, add blanched Vegetables, Red Pepper, Salt and simmer.

Remove to a serving bowl and garnish with sliced Red Chilli, Spring Onion, Lemon Juice, crusted Peanut and Coriander Leaves.

serve Asian Veg Curry with Wok Tossed Brown Rice and Asian Cucumber Salad.

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Asian Veg Curry & Rice

Ingredients

Dry Grocery

Fruits & Vegetables

Poultry

Other

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We hope you had fun making it! Enjoy the meal.