Vegetable Curry

Vegetable curry is a nourishing comfort food that is a meal in itself. Asia has many different flavors, yet rice is one food that is common to all. Historians claim that rice originated in China and was domesticated around 3000 BC. Rice has been grown in America for the past 300 years. Basmati rice is an aromatic variety of rice with a scent reminiscent of popcorn.

Basmati Rice

    ½ cup finely chopped yellow onions
    1 tablespoon butter
    2 cups uncooked basmati rice
    3 cups water


    1 tablespoon canola oil
    1 ½ cups chopped yellow onions
    2 tomatoes, diced
    3 carrots, sliced
    1 ½ cups frozen peas
    2 cups peeled and cubed potatoes
    2 garlic cloves, crushed in a garlic press
    ½ cup water

Spice Mix

    ¼ teaspoon ground cinnamon
    ½ teaspoon ground cardamom
    1 ½ teaspoons ground cumin seeds
    ½ teaspoon ground coriander seeds
    ⅛ teaspoon ground anise seeds
    ½ teaspoon fresh grated ginger
    ½ teaspoon mild curry powder
    2 tablespoons dried vegetable stock
    ¼ teaspoon ground cayenne
    1 teaspoon salt

1.  In a 3-quart saucepan, fry the onions in butter.

2.  Add the rice and water; bring to a boil over medium heat.
     Reduce the heat to low and cook 25 to 30 minutes. Rice may
     also be cooked in a rice cooker; this is the easiest method.

3.  Prepare all the vegetables and place in a large bowl.

4.  In a small bowl, measure the cinnamon, cardamom, cumin,        
     coriander, anise, ginger, curry powder, vegetable stock,         
     cayenne and salt.

5.  In a 5-quart sauté pan, heat the oil and fry onion. Add
     tomatoes, carrots, peas, potatoes, garlic and water.

6.  Add the spices, cover and cook until the vegetables are done.

7.  Serve over rice with chutney and Indian Naan.

     Makes 4 servings