Curry with Black Salsify and Black Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup rice, black
- 300 g black salsify (s), fresh
- 200 g carrot (s)
- 1 broccoli
- 1 can coconut milk (440 ml)
- 1 ½ tablespoon spice mix (Thai curry) or yellow curry paste
- 250 ml water
- 3 tablespoon vinegar
- 3 teaspoons coconut oil
- 0.5 ½ cup spread (Green Heart Butternut-Ginger Spread), optional
Print Recipe
Pin Recipe Instructions
- Black rice takes longer to cook, so it`s best to put it on first. To do this, bring the rice to the boil with 2 cups of water and a little salt, cover and simmer on a low heat for 10 minutes and then switch off the stove and let the rice swell with the residual heat.
- Put the water and the vinegar in a bowl. It is best to put on latex gloves, scrub the salsify clean and peel them (they stick, hence the gloves). Cut into pieces and immediately add to the vinegar water, otherwise they will turn brown.
- Peel and slice the carrot, divide the broccoli into florets.
- Heat coconut oil in a wok and fry the black salsify first, then add the carrots. Dust with Thai curry or add curry paste. Sweat briefly. Pour in the coconut milk. Simmer for about 15 minutes, then add the broccoli and simmer for another 5 minutes. If the curry has become too hot, it can be softened with, for example, Green Heart spread.
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