• Save to your scrapbook
  • Save to your scrapbook

    Gaz Oakley’s Madras with Fragrant Rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Gaz Oakley’s Madras with Fragrant Rice

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.

    Serves: 6


    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 

    Pilau Rice

    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

    Serve with

    Mango Chutney


    Lime Pickle 


    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.

    10. Enjoy

    Your recipe note

    Edit your recipe note

    Find more of Gaz Oakley's recipes here: https://www.avantgardevegan.com/


    Average user rating

    5 stars