- 4
Ingredients
- For the curry:
- 3 medium red potatoes, unpeeled, scrubbed, and cut into 1-inch pieces
- 2 large carrots, cut into 1/4" rounds
- 1 Tablespoon coconut oil
- 2 Tablespoons evaporated cane crystals
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3 cups Swiss chard, coarsely chopped
- 1 14.5-oz. can diced tomatoes
- For the pilau:
- 1 1/2 cups basmati rice
- 1 tablespoon Earth Balance spread or coconut oil
- 4 whole cloves
- 1 small cinnamon stick
- 4 cardamom pods, bruised
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 3 1/4 cups hot water
Preparation
Step 1
For the curry:
Place potatoes and carrots in a large saucepan, and cover completely with water. Bring to a boil, and boil for 4-6 minutes, until crisp-tender. Heat oil in a large skillet over medium heat until hot. Add potatoes, carrots, sugar, cumin, salt, and cayenne pepper. Cook for 2-3 minutes. Stir in tomatoes and Swiss chard. Cover and simmer for 4-6 minutes or until Swiss chard is tender-crisp. Serve with pilau and/or naan.
For the pilau:
Wash the rice well and leave to soak in cold water for 30 minutes, then drain well. Heat the Earth Balance in a heavy saucepan, and fry the cloves, cinnamon, cardamom pods, and cumin seeds, for 1 minute. Add turmeric and rice, and stir over medium heat for about 3 minutes. Add salt and hot water, bring quickly to a boil, then turn heat very low. Cover with a well-fitting lid and cook for 20-25 minutes without lifting lid or stirring. Uncover at end of cooking time to allow steam to escape for about 3 minutes. Remove whole spices, lightly fluff rice, and serve hot with vegetable curry.