Vegetable Curry
This vegetarian curry is a classic Indian dish that is delicious, healthy and extremely flavorful! The sauce is naturally kidney friendly.
Makes
Serving size
Ingredients
1 teaspoon cumin seeds, whole
1 teaspoon coriander seeds, whole
1 teaspoon mustard seeds, whole
¼ teaspoon black peppercorns, whole
1 teaspoon fennel seeds, whole
2 cups basmati rice
1 tablespoon coconut oil
1 (2-inch) piece of ginger, finely grated
1 teaspoon turmeric
½ teaspoon hot chili flakes
1 medium (70g) onion, quartered
1 can coconut milk
1 cup green peas, frozen
1 medium (61g) carrot, diced
1½ cups cauliflower, cut into bite-sized florets
Instructions
- Heat the dry spices in a cast iron skillet over low to medium heat for 2 minutes.
- While the spices are heating, cook the rice per the package directions.
- Add coconut oil and sauté over low to medium heat until the spices are slightly browned and popping, about 2-3 minutes.
- Add ginger, turmeric and hot chili flakes. Cook over low to medium heat for 6 minutes, until aromatic.
- Remove from heat and blend the cooked spices into a paste in a blender with the onion.
- In a separate pan, heat the coconut milk until bubbling. Add the spice paste and whisk together to combine thoroughly.
- Add the prepared vegetables and simmer until they are just tender, about 10 minutes.
- Serve one cup of curry over rice and enjoy!
Cooking Tip
You can customize this colorful dish with meat and different, kidney friendly vegetables depending on your preference.
Recipe contributed by FamilyCook Productions
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