Rainbow Vegetable Curry With Basmati Rice

Recipe Ingredients

4 cups	948ml	Water
2 cups	320g / 11oz	Basmati rice - rinsed well
2 cups	125g / 4.4oz	Red onion - cut half moons
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Unbleached flour
2 cups	474ml	Vegetable stock
2 tablespoons	30ml	Curry powder
1		Delicata or acorn squash - peeled, seeded,
		And cut into 1" cubes
2 cups	292g / 10oz	Broccoli in small florets
2 cups	292g / 10oz	Cauliflower in small florets
2 cups	220g / 7.8oz	Sliced carrot
1 cup	146g / 5.1oz	Diced seeded red pepper
1 cup	146g / 5.1oz	Diced seeded orange or yellow pepper
1		Coconut milk - (14 oz)
1/2 cup	118ml	Frozen peas - thawed
3 tablespoons	45ml	Freshly-chopped mint
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In a large saucepan, place the water, and bring it to a boil. Add the basmati rice, cover, reduce heat to low, and simmer for 15 minutes. Remove the saucepan from the heat, do not lift the lid, and set aside for 5 minutes to allow the rice to steam.

Meanwhile, in a large pot, saute the red onion in olive oil for 5 minutes or until soft. Add the flour, stir well to coat the onions, and cook an additional minute while stirring constantly to slightly cook the flour. Add the vegetable stock and curry powder, stir well, and cook over medium heat for 2 to 3 minutes or until slightly thickened.

Add the squash, broccoli, cauliflower, carrot, red pepper, and orange pepper, and stir well to thoroughly coat the vegetables with the broth mixture. Cover, reduce heat to low, and simmer for 20 minutes or until the vegetables are tender.

Add the remaining ingredients, stir well, and simmer an additional 3 to 5 minutes to allow the flavors to blend. Taste and adjust the seasonings as needed.

Fluff the basmati rice, transfer the rice to a large platter, and top with the vegetable curry.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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