What you'll be getting:

Lamb Vindaloo with Basmati Rice and Naan

Per Serving

150 g veggies (cauliflower, onions, carrots) 

100 g meat 

1 c simmering sauce (chicken broth, tomato paste, turmeric, cumin, cinnamon, cardamom, salt, paprika, ginger, chilies, onions, garlic, nutritional yeast) 

1 naan 

parsley 

Equipment needed: large pot for curry, smaller pot of water for rice

Start to heat up the pot on high heat, also, begin bringing your water up to a boil. You do not need to measure the water, as you will be cooking it similarly to pasta and straining any excess water. Since this is a curry, I thought it might be easier just to put everything into one container. Into the pot, no oil needed, dump the veggies and meat. 

Cook until the meat and veggies start to take on a little color, roughly a minute or so, you don't need to cook them all the way through, they will fully cook with the sauce. 

Add simmering sauce and lower heat, I cooked on a #3. 

Cover and set timer for 20 minutes. 

After you have covered the curry, add rice to the water. 

Cook the rice for 12 minutes, then strain with a colander. After you strain the rice, remove the lid from the curry to let some of the liquid evaporate. 

Return the rice back to the pot and cover with the lid, this will let the rice continue to steam and absorb any extra liquid. 

When the timer goes off the curry is finished. Top with parsely. 

From start to finish this dinner takes 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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