Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tsp each garam masala, cumin seeds, chilli powder, salt, Fairtrade ground black pepper, Fairtrade ground cinnamon, and ground coriander||2 Fairtrade cardamom pods|
|3 tsp finely chopped garlic||4 tomatoes, roughly chopped|
|Half a small onion, roughly chopped||9 oz Fairtrade basmati rice, rinsed|
|2 tsp finely chopped fresh root ginger||3 tbsp flaked almonds, toasted|
|4-5 sprays of cooking oil spray||9 oz frozen mixed vegetables|
|1 small onion, finely chopped||3 tablespoons fresh coriander|
|4 Fairtrade cloves|
Make the spice paste first. Combine the garam masala, cumin seeds, chilli powder, salt, peppercorns, cinnamon, and coriander in a clean dry frying pan. Dry fry over a medium heat, stirring constantly, for 2–3 minutes or until well toasted without burning. Remove from the heat. Put the garlic, onion, ginger, and toasted spices into a blender with 2–3 tbsp water and blend to a fine paste and set aside.
Spray the base of a large saucepan with the cooking oil. Add the onions and cook, stirring, over a medium heat for 8 minutes until the onion has softened.
Add the spice paste along with the cloves and cardamom pods and cook, stirring all the time, for 5 minutes. Add the mixed vegetables and the tomatoes and cook for 5 minutes.
Stir in the rice. Pour over enough boiling water to cover. Bring to the boil, reduce the heat, cover, and simmer for 10–12 minutes, or until the rice is cooked.
Sprinkle over the almonds and the coriander and serve immediately.
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