The sweetness of the peas and carrots stand up well to the heat of the spices and jalapeno, blending perfectly into this delicious symbiosis. The veggies, of course, are full of vitamins A & C, iron, potassium, antioxidants, among other nutrients. And the spices have great benefits too, as this recent article on turmeric goes to show. This healthy dish can be served with naan, quinoa, or in a wrap, but I prefer to have it over coriander rice.
Serves 4
- 6-8 cloves garlic
- 1-2 inch section fresh ginger
- 1 jalapeno
- 1 yellow onion
- 4 carrots
- 1 medium potato
- 1 1/2 cup frozen peas
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp ground pepper
- dash of cayenne
- 1 cup basmati rice (2 cups water)
- 1 tsp ground coriander
- 2 tbsp fresh chopped cilantro
Mince garlic, ginger and jalapeno together.
Dice onion.
Peel carrots and dice into small cubes (I dice them quite small, slicing the carrot lengthwise into four before dicing).
Peel potato and dice into small cubes, roughly the same size as the carrots.
Cook rice per package instructions, adding 1 tsp of ground coriander to water.
In a large frying pan with a lid, heat olive oil over med-high. Add minced garlic, ginger and jalapeno. Stir for a 3min. Add onion and stir for 5min.
Add cumin, turmeric, salt, pepper and cayenne and stir for another minute til spices are fragrant.
Add carrots, potato and frozen peas, mixing well to combine. Add a splash of water (about 1/8 cup), cover, and let simmer for 20min over low-med heat. Be sure to stir every 5min or so to prevent sticking to the bottom of the pan.
Once the rice is ready and removed from heat, add fresh chopped cilantro and fluff to mix.
Serve curried vegetables over coriander rice. Garnish with some fresh chopped cilantro.
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