The vegetarian curry rice in this recipe I propose to cook with apples and celery. The combination of sweet and fragrant celery with sour-sweet apple, rice and hot spices is very harmonious and many will make a completely new way to look at the menu of vegetarians. Turmeric stains the dish in a bright yellow color, hot peppers excites the taste buds, rice and apple soften the taste, and spices awaken the imagination, this is how you can briefly describe this vegetarian delicacy. Rice recipes with vegetables, invented in India (and not only) very much. You can prepare a thick and spicy curry mixture in advance, and then mix it with ready-made rice, or add apple chutney to rice prepared in advance, but there is nothing tastier than freshly prepared food.
Orthodox believers who keep fast may include curry with rice in the menu, this will diversify the diet and fill the body with useful products. Many dishes of Indian cuisine are suitable for lean days, I advise you to study the recipes of this cuisine well, there you can find a lot of useful ideas for a diverse Lenten menu.
- Cooking time: 35 minutes
- Servings: 4
Ingredients for vegetarian rice curry with apples
- 220 g basmati rice;
- 100 g apples;
- 100 g onions;
- 60 g leek;
- 70 g of celery root;
- 2 pods of chili;
- 1 tsp. ground turmeric;
- 2 tsp. coriander;
- 2 tsp. sweet paprika flakes;
- 1 tsp. ground red pepper;
- a handful of dried curry leaves;
- salt, sugar, olive oil.
Method of cooking vegetarian rice curry with apples
Almost all Indian dishes begin to cook with the heating of spices, this recipe is no exception. Heat the olive oil in a thick hearth pan, fry dry curry leaves and coriander for 2 minutes.
Peel the root celery, cut it into thin strips, chop the onion finely, one or two chili peppers (depending on the pungentness and your taste preferences), cut into small rings, add the vegetables to the roaster, fry until soft in a few minutes.
We cut leek into thin rings, cut the sweet and sour apple into small cubes, removing the core. We add onions and apple slices to the roaster, cook for 5 minutes, stirring constantly, it is better not to ignore Indian dishes, as spices can burn, and the taste will spoil.
Pour dry rice into the roaster, mix it with the rest of the ingredients so that the rice soaks up the oil and slightly roasts. Next we put ground turmeric, flakes of sweet paprika, ground hot pepper, salt and a pinch of sugar. Pour cold water into the brazier so that it covers the contents with two fingers, bring to a boil, cook for 10 minutes without a lid.
After 10 minutes, tightly close the roaster, reduce the heat to minimum, cook rice for another 15 minutes. It is not necessary to open the lid, rice with apples should “evaporate” well, but remain crumbly.
We leave the finished rice in the broiler for about 10-15 minutes, and then serve hot to the table, I really like to water it with high-quality soy sauce or juice squeezed from fresh lemon.
