Travelling around so much doesn’t really let you a lot of time for posting recipes. This is why I’m sharing this recipe with you today – hoping to make up with all the recipes i missed out to post in the last weeks.
for the curry
- 2 red peppers
- 1 green pepper
- 1 sweet potato
- 1 piece of ginger, nut size
- olive oil
- 1-2 tbsp red curry paste (depending on how hot you like it)
- 1 can coconut milk
- 300 ml vegetable broth (1 ½ cups)
- 150 g tofu (5 oz)
- a handful snowpeas
for the lemon rice
- 480 g basmati rice
- ¼ tsp ground saffron
- zest and juice of one organic lemon
- olive oil
Cut the peppers and the sweet potato (cube, slice, whatever you want). Peel the ginger and cube the tofu.
In a large pan or pot, heat the olive oil. Roast the pepper, sweet potato and ginger for about 5 minutes. Add the curry paste and roast for a minute. Add coconut milk, vegetable broth, tofu and snow peas and let it simmer for about 30 minutes on middle-low heat.
Wash the rice in a sieve until the water is clear. Put the rice in a bowl with cold water and about 3 tbsp of salt and let it stand for about 20 minutes.
Bring water to a boil in a large pot (this is important, as the rice needs space to “grow”). Mix the saffron powder with hot water. When the water boils, add the saffron mixture, the rice and about 4 tablespoons of salt (the water must be saltier than the rice should be) and let the rice simmer for 6 minutes. Once the rice is ready drain in a colander and give a quick rinse with cold water to stop additional cooking. Heat some olive oil in the pot you boiled the rice in and add the rice. Cook it for 30-40 minutes on low heat.
Meanwhile prepare the lemon mixture for the rice. Mix the juice and the zest with some salt and olive oil and add to the rice when it is ready. Be careful when mixing as the rice tends to “break” a little when over-mixing.
Woohoow, that’s it! Easy-peasy and super delicious!!