Curry | Eileen's Insights

Hello Guys,

as I had some time last week, I cooked one of my most favorite recipes. I call it a curry, but as I have created the recipe on my own and as I never have cooked a real curry, I can not say if it is one. But at least I can say that it is very tasty.

Homemade Curry (4 big portions)

Preparation time: 1 hour

Ingredients

250 g of rice (Basmati or Jasmine)
500 g of mushrooms
200 g of coconut milk
220 g of chickpeas
1 zucchini
1 paprika
3 carrots
2 tomatoes
1 chili
1 ginger
2 garlic cloves
2 onions
2 spring onions
Olive oil
Salt, pepper, turmeric, herbs of Provence, curry, hot paprika

Heat salted water, then cook the rice for around 10 minutes. While the rice is cooking, start preparing the vegetables by cutting the carrots, the zucchini, and the paprika into pieces. I always put the vegetables in the same bowl where I will put the rest of the food after eating to save dishes (student life without a dishwasher ;)).

Cut the onions, spring onions, and the chili into small pieces. Pay attention that you only cut the white part of the spring onions, while you keep the green part for later. Put some olive oil into a pan, add the onions, and shortly afterwards the chili. When the onions are transparent, add the vegetables you already prepared.

While the vegetables cook, wash the mushrooms and cut them into slides. Add them to the pan. Then cut the tomatoes, the green of the spring onions, the garlic, and the ginger. When the vegetables are well done, add the garlic, the ginger, the chickpeas, the tomatoes, the green of the spring onions, and the coconut milk. I use a lot of spices such as turmeric, curry, and paprika, which gives the meal a slightly spicy taste. The rest of the spices round the dish perfectly off. Just let everything cook for some minutes, then you can serve it with the rice.

The recipe does take an hour for preparation, but the result is a healthy and tasty meal that lasts several days.