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Gaz Oakley’s Madras with Fragrant Rice
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5 tbs Essential Waitrose Sunflower Oil
3 Essential Waitrose Onion, quartered
3 Cloves of Garlic, minced Thumb sized piece of Ginger, minced
1 tsp Ground Fenugreek
1 tsp Ground Turmeric
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Chilli Powder, or more if you like spice
3-4 Kaffir Lime Leaves, chopped fine
2 Essential Waitrose Sweet Potatoes, peeled & cubed
4 Essential Waitrose Tomatoes, quartered
1 Essential Waitrose Red & Yellow Pepper, cubed
1 Essential Waitrose Coconut Milk
1 Essential Waitrose Chopped Tomatoes
3 tsp Sea Salt
1 tin Essential Waitrose Chickpeas, drained
1 Large Hand Full Essential Waitrose Spinach, washed Handful Chopped Coriander, to garnish
200g Essential Waitrose Basmati Rice, rinsed. Water to cover
2 tsp Ground Turmeric Pinch Saffron
5 Cardamon Pod 2 Bay Leaf
1 Cinnamon Stick
1 tsp Coriander Seeds
1. Add the oil to a large saucepan over a medium heat, when hot add the onion & minced garlic & ginger. Sauté for 2 minutes.
2. Add the spices & lime leaves. Cook for 10 minutes or until the onions are golden - stirring often.
3. Add the potato, tomato & peppers to the saucepan, stir well making sure everything is coated. Cook for 3 minutes before deglazing the pan with the coconut milk & chopped tomatoes.
4. Add the salt & allow the curry to cook for 15-20 minutes.
5. Meanwhile for the rice, add it to a saucepan and cover with water.
6. To the saucepan add the rest of the ingredients.
7. Pop a lid on & place over a very low heat to steam away for around 10 minutes, stir it every now and then & add additional water if it’s sticking to the bottom of the pan.
8. Just before serving, add the chickpeas & spinach to the curry.
9. Serve with plenty of rice, chopped coriander, popadoms & chutneys.
Find more of Gaz Oakley's recipes here: https://www.avantgardevegan.com/