Thursday, May 23, 2013

Vegetable Potato Curry























Using some of the traditional spices used for curry I created a delicious vegetable potato version.  I think you are going to love this one.  Curry dishes are richly satisfying with their intense spices, easy to make, healthy and very inexpensive. I have created several curry dishes that are available on my website:  Red Potato Curry Over Lemon-Basil Zucchini, Corn and Cashew Nut Curry with Perfect Brown Rice, and Tofu and Green Bean Red Curry.  I also have a raw version called Raw Curry in a Hurry, created by Tanya Alexseeva (Better Raw).  Try to include a lot of raw, organic foods in your diet.  Then supplement with a smaller percentage of healthy cooked foods.  You will find good health and enjoyment from this way of eating.

I recently tried Koshihikari brown rice. This new state-of-the-art technology allows milling of rice grains just 10%.  This lets Hokkura Brown Rice absorb water quicker and cook up fluffier, like white rice, without sacrificing the natural minerals and nutrients of brown rice. The best way to prepare Hukkura brown rice is exactly like you would white rice, only let the brown rice soak for 30 minutes in your rice cooker before turning it on to start the cooking process.  So normally if you put two cups of rice in your rice cooker, you would  then add water to the two mark.  In addition to this, let the rice soak for 30 minutes and then turn the cooker on. I found the flavor of Hukkura brown rice to be extra tasty, fresh and of the highest quality. You can order Hukkura brown rice on Amazon to give it a try, or possibly find it at your Asian supermarket. This particular premium rice doesn't state that is organic, so I now have a quest to find a similar one that is. Click on the picture below to find on Amazon. hope you will give this curry recipe a try and let me know what you think.  My family loved it! Also, check out my Perfect Organic Brown Rice made with regular organic brown rice.
Hukkura Brown Rice
Vegetable Potato Curry
Serves 4-6

5 medium russet potatoes, cut into 1/2 - 3/4" squares
4 stalks celery, finely chopped
3 carrots, finely chopped
2 heaping tablespoons parsley, finely chopped
1 onion, diced
2 cloves garlic, minced
6 1/2 cups vegetable broth with sea salt
1 lemon, juiced

SPICES:
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon red chili powder
1 teaspoon ground ginger
1 teaspoon curry powder
2 teaspoons sweetener of choice

1.  Prepare potatoes, celery, carrots, parsley and set aside.
2.  Add diced onion, 1 1/2 cups vegetable broth, all seasonings, sweetener and add to larger soup type pan.  Simmer for 5 minutes.
3.  Add remaining vegetables and half of the remaining broth.  Bring to a boil and then simmer, stirring frequently until potatoes and carrots are soft.  Continue to add vegetable broth as needed until all broth is used.  Curry should be thick with some liquid present.  If it is too dry, add some additional water.
4.  Serve over brown rice and enjoy!
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