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Recipe

Vegetable Curry and Black Rice

弗兰基·弗兰肯(Frankie Frankeny)

Servings:4

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

This recipe is excerpted fromCooking Off the Clock. Read ourreview.

亚搏手机版官方

For the curry spice blend

  • 2汤匙。黄姜粉
  • 1颗肉桂或1/2茶匙。地面肉桂
  • 1茶匙cardamom seed
  • 1/4茶匙。whole cloves
  • 1/2茶匙。地面小茴香
  • 1/2茶匙。茴香种子
  • 1/4茶匙。香菜种子
  • 1/4茶匙。fenugreek
  • 1/2茶匙。辣椒
  • 1/4茶匙。freshly ground black pepper

For the rice

  • 1杯黑色米饭或basmati大米
  • 2杯水
  • 1茶匙盐,再调味
  • 2汤匙。棕色黄油,分裂
  • 1茶匙藏红花线
  • 1/4 cup chopped pistachios
  • 1 small onion, cut into small dice
  • 2 cloves garlic, minced
  • 2 tsp. minced fresh ginger
  • 2 tsp. Curry Spice Blend
  • 1-1/2杯鸡肉汤或蔬菜库存
  • 1茶匙糖
  • 1茶匙糖蜜
  • 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
  • 1 large russet potato, peeled and cut into 1-inch chunks
  • 3 carrots, cut into 1/2-inch pieces
  • 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
  • 1/2 head cauliflower or broccoli, cut into florets
  • 1/2 cup coconut milk
  • 1/4 cup plain whole-milk yogurt
  • 4个小树枝新鲜的香菜

准备

For the spice blend

  • 在香料研磨机中磨碎所有成分,亚搏手机版官方并在一个凉爽的黑暗地方覆盖。咖喱将保持长达一年的时间,但随着时间的流逝,它会失去风味。您可以使用Madras Curry Blend,但不会那么戏剧性。

For the rice

  • In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.
  • 用一个大平底锅over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.
  • Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.
  • Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.
  • To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

    falkner cooking off the clock cookbook

Tip

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

Reviews

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评论(1个评论)

  • JFKM|03/16/2019

    香料MICX非常平淡 - 使用自己的咖喱混合物或至少加倍。

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