During autumn and winter curries and stews are staples on our dinner table and barely will a week go by without us having at least one big pot of it (usually with some leftovers for me to take to work the next day – or freeze for later).
However, as soon as it’s warmer we tend to crave raw veg and will often share a huge bowl of salad for dinner. Or have one decent-sized bowl each because neither of us is of the sharing kind when it comes to food.
This summer has been pretty good (read: hot and humid – just the way I like it) so far which hasn’t left much room for craving a big steamy pot on the table.
Enter summer thunderstorms
They are as inevitable as they are beautiful and welcome. I love sitting on the balcony watching the clouds roll in, then recede to the couch to watch the sheer force of nature unleash itself through the window.
Usually, thunderstorms come with a noticeable drop in temperature too.
Perfect for curries!
Suddenly Mr A and I will want to spoon hot liquid with crunchy vegetables from a bowl again.
What type of vegetables?
That’s the beauty of curries. They work with pretty much every sort of vegetable – and most legumes too! Just take whatever you find in your fridge or freezer and go ahead.
When I came up with this recipe I wanted “something with spinach”. However, there was no spinach in our apartment and the shops were already closed.
After the first couple of spoonfuls we agreed that it was our new favourite curry recipe.
- 1 garlic clove
- 1 ts coriander seeds
- chili to taste
- knob fresh ginger
- 2 tbsp vegetable oil (I prefer peanut or sesame)
- 400 ml coconut milk
- 2 tbsp turmeric
- 200 g green beans
- 150 g chickpeas (pre-cooked)
- 1/2 red capsicum, cut into slices
- 1 cup of black rice
- dash of fresh lime juice
- a handful of cashew kernels
- Give the rice a quick wash, then put it into a pot adding 1 1/2 cup of cold water.
- Bring to a boil, then turn the heat down and let it sit and soak until the rice is tender (approx. 40 mins)
- In the meantime grind garlic, coriander seeds, chili and ginger in a mortar.
- Heat it in a pot on medium heat with vegetable oil and stir until the whole kitchen smells just divine.
- Carefully add coconut milk and keep stirring.
- The yellow colour comes from turmeric. Add as much as you feel is right for your preferred shade of yellow - and your preferred taste.
- Now add the vegetables starting with the green beans since they will need a few minutes to become soft. Next are the chickpeas.
- Leave the capsicum for last adding it only a few minutes before your curry is ready.
- Dry-roast the cashews in a pan.
- Serve with a dash of lime juice and top with cashews.
Today is the last day to join in so get yourself ready, fellow bloggers, and post your favourite curry recipe!
One thought on “Aliciouslyvegan: Spicy yellow curry with green beans and black rice”
das Rezept sieht extrem lecker aus!