Curried vegetables

Recipe from: 5/29/1997 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • oil
  • 2
    large onions, finely chopped
  • 2
    cloves garlic, crushed
  • 1
    green and/or red pepper, diced or sliced into strips
  • 2
    stalks celery, sliced
  • 1
    large carrot, sliced into strips
  • 250
    g
    fresh mushrooms, sliced
  • 190
    ml
    brown rice, raw
  • 190
    ml
    white rice, raw
  • 160
    ml
    peanuts
  • 5
    ml
    turmeric
  • 3
    tomatoes, skinned and finely chopped
  • 750
    ml
    boiling water
  • salt and freshly ground black pepper
 

Method

 
Heat the oil in a heavy-based saucepan. Fry the onion until tender and translucent. Add the garlic, green pepper, celery and carrot and stir-fry until glossy. Add the mushrooms and stir-fry for another few minutes. Stir in the brown and white rice, peanuts and turmeric. Stir-fry for a few minutes and add the tomatoes and water. Season with salt and pepper. Reduce the heat, cover and simmer slowly until the rice is tender and most of the liquid has been absorbed. Serve on a large platter, garnished with parsley. Serves 6-8.
 

 

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