Welcome to the first recipe of my #parisophieeats category here on the blog.
This is one of the few recipes that I’m very confident in. It serves about four portions, perfect for making it for a couple of people or to have leftovers. I usually make a huge batch, just to survive for a longer period of time.
Here’s what you’ll need:
1 sweet potato
1 white onion
1 can of chickpeas
250ml of plant milk (I recommend coconut, almond or oat milk)
2 cups of basmati rice
1 scoop of coconut oil
1 scoop of curry paste (or to taste)
your choice of frozen herbs
tumeric, curry powder, salt, pepper
Start by chopping the sweet potato, zucchini and onion. Feel free to add any veggies you have at your house. The onion is optional and you can also use a red one instead. Simultaneously heat up the coconut oil and plant milk in a big pot. Once that’s hot, put the vegetables and chickpeas into the mix and let is simmer until it’s all nice and soft. Modify to your liking here, beans, lentils, everything is possible.
While you’re waiting for the veggies, make the rice. The way I like to do it is the Persian way, which goes like this: Put a scoop of coconut oil into a pot and let it melt. Add two cups of basmati rice (very important, has to be basmati) and four cups of water. Throw a pinch of salt into the mix and then wait for the rice to soak up all the water by using medium to high heat. Once the water is gone, turn down the flame to the smallest amount possible and cover the pot with a tea cloth and a bowl, to not let any of the steam that’s created get out. Let it sit there for about 20 to 25 minutes.
Back to our curry, next are spices. Add a scoop of curry paste to the vegetables, this will make it spicy, make sure to start with a small amount and slowly work your way up. Disclaimer: Curry Paste is not vegan! It has shrimp paste in it, which is made of shrimp – duh. If you want this dish to be 100% vegan, skip this step. I personally have already had this product at home before I realized it wasn’t vegan, so I’m using it up. It’s about progress, not pressure. Now that we have that covered, also put in the tumeric, curry powder, salt and pepper to your taste. This is very individual.
Once you’ve mixed it all up and are happy with the result, all you have to do is wait for the rice to be done and then it’s time to serve the whole thing.
Make sure to tag me in the pictures and use the hashtag #parisophieeats, in case you try it.