Super healthy and delicious vegan recipe from India… try experimenting with other vegetables as well, according to the season and your personal taste.
Ingredients (for 2)
- 1 cup basmati rice (about 6 oz.)
- 1 cup chopped butternut squash
- 1/2 cup chopped cauliflower
- 1 cup green beans
- 1 garlic clove
- 1/2 onion
- 2 tbsp vegetable oil
- 1 cup vegetable stock
- 1/2 carrot
- 1 tsp cumin seeds
- 2 tsp ginger
- 2 tbsp coriander / cilantro
- 1/2 tsp saffron
- 1/2 tsp turmeric
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- salt & chili as desired
Directions
- Wash and chop the vegetables into bite-size pieces: squash (remove seeds and pulp), cauliflower, green beans and carrots; set aside
- Finely dice the onions, add them to a large skillet with crushed garlic and vegetable oil, and stir fry until golden brown
- Add all of the spices: ginger (freshly grated), turmeric, cumin, chilies, cardamom, cinnamon and saffron; stir fry over medium heat for 1 minute
- Stir in the chopped vegetables, add a sip of vegetable stock, a pinch of salt, cover and cook over low heat for 12-15 minutes
- Add vegetable stock in small quantities and stir frequently while vegetables are cooking to keep them moist
- In the meantime, cook the rice in hot salted water (use rock salt) according to package directions; drain and keep warm
- When ready, spoon the rice onto your serving platter, layer the vegetables on top and sprinkle with some fresh coriander
Tips from the Chef
If individual spices are not available, you can use garam masala powder
Cambooza 