Yellow curry
portions
Ingredients
- 400 ml Coconut milk
- 1 tbsp Tomato puree
- 1 pcs Cauliflower
- 200 gr Paneer (Indian cheese)
- 1 tbsp Ginger
- 1 pcs Carrot
- 1 pcs Onion
- 2 pcs Garlic cloves
- 1 pcs Lemon grass stalk
- 2 tsp Curry powder
- 6 pcs Curry leaves
- 1 tsp Rice vinegar
- 300 gr Rice
- 1 pcs Bay leaf
- 4 pcs Cardamon pods
- 350 ml Water
- 3 pcs Spring onions
- 1 tbsp Sesame oil
- 5 pcs Cherry tomatoes
Method
- Cut the vegetables into bite-size chunks
- Cut the paneer into cubes
- Wash the rice
- Cook the rice for in water, add the bay leaf and cardamon pods. Cook for 10 minutes on low heat, with the lid-on. Fluff with a fork and let rest for another 10 minutes.
- Heat a large pan with sesame oil, lightly fry the onion, carrot and cauliflower
- Add the curry powder and let it bloom for a minute
- Add the coconut milk, tomato puree and fresh herbs
- Simmer for 15-20 minutes or until the sauce has thickened and vegetables are done
- Add the paneer during the last 5 minutes
- Flavour with salt, pepper and some vinegar or lime juice
- Serve with freshly sliced tomatoes and spring onions