Curry with Basmati Rice

On MLK day I was in the mood for something a little different to eat and actually had the time to cook something, so I made some Curry with Basmati Rice. I also made some Teriyaki chicken on the new Camp Chef grill, even though that departs a bit from the Indian theme. I could have just thrown the chicken in the curry, but I wanted to BBQ something. The chicken was just a basic teriyaki marinade. Here's the Indian recipes:

Vegetable Curry

INGREDIENTS

1 tbsp canola oil
2 tbsp curry powder
1 tbsp cumin
1 medium onion, chopped
2 medium carrots, sliced
1 large potato, peeled and cubed
1 cup cubed butternut squash
1 cup green beans, trimmed and chopped into 2-inch pieces
1 cup broccoli or cauliflower florets
1 14.5-ounce can no-salt-added diced tomatoes
1 8-ounce can no-salt-added tomato sauce

PREPARATION

Heat oil in large pot or Dutch oven. Add curry powder and cumin and stir for 1 minute until aromatic.

Add onion, carrots and potatoes and saute for 3-4 minutes, stirring constantly. Add squash, green beans and broccoli and cook for 2 minutes. Add tomatoes and tomato sauce. Simmer uncovered for 20 minutes until vegetables are tender and sauce has thickened. Serve with Basmati or whole grain rice.

Serves 4-6 [original recipe]

I didn't have squash or green beans, so I just left them out. In talking to one of the Indian programmers that work for me, he said that they never put broccoli in curry, so I guess you'll need to leave that out if you want to be more authentic. We happened to not have any onions, but I did have half a leftover shallot from when we made Dave's French Dip recipe, and that worked out great.

Herbed Basmati Rice

INGREDIENTS

2 teaspoons margarine
1 garlic clove, minced
1/2 cup uncooked basmati rice
1 cup water
1/4 teaspoon salt
2 tablespoons thinly sliced green onion tops
2 teaspoons minced fresh basil
1 teaspoon minced fresh thyme
2 tablespoons grated fresh Parmesan cheese
Thyme sprigs (optional)

PREPARATION

Melt margarine in a small saucepan over medium heat. Add garlic; sauté 1 minute. Add rice; stir well. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in green onions, basil, and thyme. Sprinkle with cheese; garnish with thyme sprigs, if desired.

Serves 4 [original recipe]

This is the recipe I used for the rice, but I didn't have green onions or the fresh herbs, so I just put in dried herbs. I cooked it in our rice cooker. Make sure you actually get basmati rice, not regular rice. Ooh, it definitely makes a difference and makes the house smell sweet. If you've been in an Indian restaurant, you'll recognize the smell right away.