Thursday, 21 January 2016

Curry Night

Into 2nd week of our vegetarian challenge, my husband felt a bit defeated by the idea of meat-free diet.  To provoke his taste buds and encourage both of us to carry on, I prepared curry for the night. Yes, curry - but no meat, all vegetables!

Mix Vegetable Curry with Fried Rice (Serves 4)


Fried rice:
3-4 bowls of rice (that's about 2 cups of rice, cook the night before and keep in fridge)
80g baby spinach 
1 spring onion, chopped
2 tbsp vegetable oil
salt & pepper for seasoning

1 red bell pepper, sliced
50g snap peas
1 cauliflower, chopped
1 brocoli, chopped

Curry sauce:
2 potatoes, chopped
1 carrot, chopped
1 onion, chopped
2 tbsp mild madras curry powder
1 garlic gloves, chopped
1 red chilli
2 tbsp vegetable oil
2 cup vegetable stock
salt and pepper for seasoning

For serving:
2 fried egg, sunny side up

Prepare the fried rice:

In a wok, heat 2 tbsp vegetable oil, pan fry the spinach until halfway cooked, put in rice and spring onion, and stir fry together until steaming hot, season with salt and pepper .  Put in a oven safe pot, set aside.

Prepare the vegetable:

Put cauliflower and brocoli in a pot of boiling water, simmer for 8 minutes and rinse.

Layout all the rinsed and chopped vegetables on top of the fried rice, set aside.

Prepare the curry sauce:

Heat 2 tbsp vegetable in a wok, fry the garlic, red chilli until they are fragrant, put in potato, carrot and onion.  Pour in the 2 cup vegetable stock and chilli powder, stir well.  Cover the wok and reduce to medium heat.  Cook until the potato and carrot are soft.  Taste the sauce and season with salt and pepper accordingly.

Preheat oven to 100C

When the sauce is ready, pour on top of the vegetable + rice in the pot.   Cover and bake for 20 minutes.

Pan fry 2 eggs to be served on top of the dish.

I think the runny egg yolk is part of the magic - when it is mixed with the curry sauce and the fried rice, it is to die for!

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