This is neither my first nor my last curry recipe here on the blog – but it is definitely one of the easiest. It’s my version of an everyday curry. By everyday I mean that I cook it so often that I could almost cook it in my sleep. We have it for lunch or dinner at least once a week, in some phases more often; actually whenever we want to eat something really tasty and warm and aren’t in the mood for cooking something complicated, we make this curry. Because we usually have the ingredients at home, and if something is missing, we just replace it. Simple.
The only ingredients you should have in your pantry for making a spontaneous go at this recipe are basmati rice, coconut milk, curry powder and a few fresh vegetables. You can omit or replace everything else if necessary. Oh, I love recipes like that, because they make it possible to maintain my healthy diet even on days that are hectic or unimaginative.
Now in autumn, when coolness and moisture prevail again, a curry is like a warm blanket in which we can comfortably wrap ourselves. It warms from the inside and prevents colds and other physical and mental upsets. In alternative medicine it is said that it is very easy to find out the energetic value of a meal: it should warm the body during and after the meal. This means that if you still have cold hands or feet after the meal, the energy value of the meal was not ideal for you. A curry is actually always warming, from head to toe – and that is so important in October, because our body is in the transition phase from summer to winter and has to get used to the cold season again. It is not for nothing that most people get sick or at least have a cold in the transition periods. A curry, on the other hand, is the best medicine for that. Try it! It’s without prescription!
And now my question for you: do you have everyday recipes that you could prepare even in your sleep? Leave a comment below this post. I’m happy to hear from you!
For the rice:
- 150 g basmati rice
- 250 ml water
- 1/3 tsp salt
For the curry:
- 1 tbsp virgin coconut oil
- 2 spring onions cut into rings
- 2 cloves of garlic peeled and chopped
- 1 tbsp ginger peeled and chopped
- 3 tsp curry powder
- 1 red pepper diced
- 2 large carrots diced
- 1 large tomato diced
- 400 ml coconut milk
- 200 ml water plus more if necessary
- 1.5 tsp salt
- 1 grated zest of untreated lemon
- 1 tbsp freshly squeezed lemon juice
- freshly ground black pepper
- optional: chili for example
- freshly cut coriander for serving
- Wash the basmati rice in a sieve, place in a saucepan with a suitable lid and add water and salt. Bring the whole thing to boil with the lid closed. As soon as the water boils, set the heat to the lowest possible temperature and let the rice steep for about 15 minutes until it is cooked through. If necessary, switch off the stove completely so that nothing burns. Keep the rice warm with the lid closed until the curry is done.
- Heat coconut oil in a large, deep pan or saucepan and stir-fry the spring onions, garlic, ginger and curry powder. Add peppers, carrots and tomatoes and stir-fry for another 3 minutes. Then deglaze with coconut milk and water. Add salt, lemon zest and lemon juice and simmer for about 15 minutes. If necessary, season with more salt and pepper and (optional) with chilli and serve with the rice and some fresh coriander.