“Delightful South Indian Vegetable Curry with Fresh Lemon Rice: A Taste of India’s Culinary Heritage”

Allergens

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Ingredients

• 3 cups basmati rice
• 4 cups water
• Juice of 2 lemons
• 1 tbsp olive oil
• 1 cup green peas
• 1 cup carrots, sliced
• 1 cup cauliflower florets
• 1 cup potatoes, cubed
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 2 cups coconut milk
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with water and bring it to a boil. Reduce the heat, cover, and let it simmer for 15 minutes or until the rice is fully cooked.
2. While the rice cooks, heat olive oil in a large pan over medium heat. Add ginger and garlic, stirring continuously for about a minute or until fragrant.
3. Add the vegetables (green peas, carrots, cauliflower, and potatoes) to the pan, cooking them for 5 minutes or until they begin to soften.
4. Pour in coconut milk and season with salt as needed. Allow the mixture to simmer for about 10 12 minutes, or until the vegetables are cooked through.
5. Once the rice is done, stir in lemon juice and fluff it with a fork.
6. Plate the rice and vegetable curry side by side, allowing the vibrant colors of each dish to shine through. Garnish with fresh herbs for added elegance.

Chef’s Insight

The perfect balance of spices in this recipe makes it a true reflection of South Indian cuisine.

Notes

This dish can be easily scaled up or down to fit your needs.