CURRY DI VERDURE CREMOSO E DELIZIOSO - ricetta facile e veloce - CURRY VEGETARIANO - VEGANO con riso

VEGETABLE CURRY - VEGETARIAN CURRY - VEGETABLE CURRY - CARROT CURRY - VEGAN CURRY - COCONUT MILK CURRY - BASMATI RICE CURRY I've always loved curry for its unmistakable, spicy flavor. It's delicious with chicken, fish, beef, and even with a variety of seasonal vegetables, combined with legumes and basmati rice for a balanced and nutritious one-pot meal. You're used to seeing me almost always cook local and traditional mountain dishes, but every now and then I like to surprise you with something exotic and original, at least for us Italians. We've always been conservative with our traditions, and this is a great thing to do to not forget them. However, occasionally preparing a dish that isn't specifically typical of our cuisine doesn't mean abandoning or diminishing Italian cuisine. I'm starting with this premise only because I know some might have this idea. What is curry? Curry, or masala in Hindi, is a blend of spices of Indian origin, pounded in a mortar to form a strongly scented mustard-yellow powder. The classic curry recipe includes black pepper, cumin, coriander, cinnamon, turmeric, and also cloves, ginger, nutmeg, fenugreek, chili pepper, saffron, and cardamom. Curry is used primarily in Southeast Asia, though its specific names are less well known. The most common is green curry or Thai kaeng khiao wan, a green powder containing oriental varieties of basil. How is this dish made? Naturally, it starts with excellent seasonal vegetables, so now is the perfect time to use carrots, celery, cabbage, squash, and cauliflower. As you might imagine, depending on the season, you can choose different vegetables, and also your own tastes. Ultimately, you'll need to make a side dish of vegetables you like, then add some typical curry ingredients to give it that exotic, fragrant note we love, regardless of the season. And what are these ingredients, besides curry, of course? Well, I recommend coconut milk, which pairs wonderfully, but also cream if you don't like coconut. If you like a slight acidity, I also recommend yogurt, perhaps diluted with a little cream or milk. Then you could add a little chili pepper, ginger, and maybe some fresh coriander, but since it's almost impossible to find where I live, I opted for coriander seeds, which are much easier to store and still have a fragrant flavor. The key is to achieve balance in the recipe, but this will be quite simple since the spice blend you find in supermarkets is specifically designed to bring out the spices equally. Naturally, the stronger, spicier spices will be added in smaller quantities, while the milder ones will be added in larger quantities. And then comes the perfect side dish: rice. That's right, a side dish. In Indian cuisine, but also in other Eastern cuisines, rice isn't considered a main course, but rather a side dish that replaces potatoes, which are more commonly used in Europe and North America. Rice is light and paired with a creamy curry sauce, it's divine. The rice I chose is the fragrant Basmati variety, but you could opt for Thai rice, wild red rice, or another long, fragrant rice similar to the varieties listed. This dish will be perfect for a tasty and healthy lunch, with a nod to bold, characterful cuisine. You'll taste its deliciousness. VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS AND, ABOVE ALL, ADDITIONAL TIPS ;) #vegetables #rice #recipe - ...