It’s no secret that we love Asian spices and its cuisine at Cal Reiet. In this dish, the creaminess of the curry sauce fits perfectly with the lightness of the vegetables and the consistency of basmati rice. A complete dish that will excite all your guests!
Ingredients for the rice:
300 gr. whole grain basmati rice
425 ml water
½ tsp of salt
Ingredients for the curry sauce:
1 tbsp of coconut oil
½ tbsp of finely chopped ginger
½ tbsp of finely chopped garlic
1/3 tbsp for red curry paste
½ tbsp of curry poder (mild or hot, as you prefer)
¼ tbsp of fresh groundSichuan pepper
1/3 tsp marine salt
1/3 tsp fresh ground black pepper
1 tbsp of tamari
750 ml of creamy coconut milk
Ingredients for the vegetables and tempeh:
200 gr of chickpea tempeh in strips of 1 cm.
2 tbsp of coconut oil
150grs. of onion in julienne stirps of 1 cm.
140 grs. carrots in julienne strips of 0,5 cm.
250 grs. dark green zucchini in julienne strips of 1 cm.
80 grs. red bell pepper in julienne strips fo 0.5 cm.
180 grs. mushrooms in quarters
1 tbsp of chopped parsley
1 tbspn of chopped coriander
Cook the rice ingredients putting all of them in a pot, cover, bring to a boil and inmediately put the fire on minimum and cook till there is no wáter, 35-40 minutes aproximately. Reserve out of the pot.Cook the curry sauce. Sauteé in the coconut oil, the garlic and the ginger along 7-8 minutes on a médium fire. Add all the spicies and cook them for 1 minute. Add the coconut milk, the tamari, the salt, the black pepper and cook for a 15 minutes on a medium fire. Reserve.
Cook the veggies and the tempeh. In a pan or a wok with the coconut oil, sautee the onion, the carrots, the tempeh and the red bell Pepper for 4 minutes on a medium-high fire. Add the zucchini and the mushrooms and cook for a 4 minutes more. Add the curry sauce and cook for a 5 minutes more. Present a portion in a bowl with 4 tablespoon of the rice, 5 tablespoon of the veggie curry and top them with parsley and coriander!