Recipe Information

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Difficulty: Easy

Ingredients

• 2 medium onions
• 1 piece of fresh ginger (or ground ginger)
• 3 cloves of garlic
• ½ cauliflower
• 4 large carrots
• 1 red bell pepper
• A large handful of fresh spinach
• 250 ml chicken or vegetable broth
• 200 to 250 ml coconut milk
• Tomato paste
• Madras curry powder
• 1 bunch of fresh cilantro
• 300 g Basmati rice
• Olive oil
• Fish sauce (nuoc-mâm)
• Salt

Instructions

1. Peel the onions. Slice one into petals and finely chop the other.
2. Peel the garlic cloves and remove germs, then finely chop the ginger.
3. Cut the half cauliflower into small florets.
4. Peel the carrots, halve them if necessary, and slice them diagonally.
5. Cut the bell pepper into thin strips.
6. Rinse the spinach and drain.
7. Start cooking the rice according to the package instructions.
8. Finely chop the sliced onion, garlic, and ginger with 2 tablespoons of oil and a pinch of salt to create a paste.
9. Heat a wok-style skillet over medium heat and sweat the paste for a few minutes.
10. Add 2 teaspoons of Madras curry powder and mix well.
11. Drizzle some oil, add the remaining onion, and a pinch of salt. Sweat it down.
12. Add the cauliflower and carrots. Mix well.
13. Pour in the broth and coconut milk. Bring it to a boil.
14. Dissolve 2 teaspoons of tomato paste in the sauce.
15. Cover and cook over medium heat for 10 minutes.
16. Add the bell pepper and cook for an additional 5 minutes.
17. Chop the cilantro, saving a few leaves for garnish.
18. Taste and adjust seasoning with 1 to 2 teaspoons of fish sauce.
19. Add the spinach and chopped cilantro, mixing in well.
20. Once the spinach is wilted, serve with the rice and sprinkle a few cilantro leaves on top.

Notes

This curry can be customized with any vegetables you have on hand. Feel free to use your favorites!

Recipe Tips

• For extra creaminess, use more coconut milk.
• Pair with naan or pappadums for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information

Approximately 400 calories per serving, depending on ingredients used.

FAQ

1. Can I make this dish vegan?

Yes, simply use vegetable broth and omit the fish sauce.

2. How can I make it spicier?

Add more curry powder or include chopped chili peppers to taste.

3. Can I freeze the leftovers?

Yes, the curry freezes well in airtight containers for up to 3 months.

4. What kind of rice pairs best with this curry?

Basmati rice complements this dish nicely with its fragrant aroma.

5. How long does it take to prepare this curry?

It takes about 15 minutes to prepare and 30 minutes to cook.