Red Vegetable Curry with Rice, Raita and Buckwheat Roti

Ingredients

• 1 tablespoon of vegetable oil
• 1x medium brown onion, diced
• 3x cloves of garlic, finely chopped
• ½ jar of Valcom Red Curry Paste
• 1x 420mL tin of coconut milk
• 1x 420mL tin of diced tomatoes
• 1x 420mL can of chickpeas, rinsed
• 1x carrot, washed and diced
• 1x white potato, washed and diced
• 1x medium eggplant, diced
• 1x medium sweet potato, washed and diced
• Salt and pepper to taste
• Patak’s eggplant pickle to garnish
• Patak’s lime pickle to garnish
• Sliced cucumber to garnish
• Fresh coriander to garnish
• ½ cup of brown rice
• ½ cup of dried quinoa
• 4 cups of cold water
• 2 cups of buckwheat flour
• 1 cup of cold water
• Pinch of salt
• Vegetable oil for frying
• Extra flour for dusting
• 1 cup organic plain yoghurt
• ¼ small Lebanese cucumber, washed and finely diced
• Juice of ¼ lemon
• Pinch of salt

Method

1. Place a large frying pot on medium heat and fry onion and garlic until caramelised. Add ½ jar of Valcoms Authentic Thai Red curry paste and stir until fragrant. Add the tin of coconut milk and simmer for 3 minutes. Add all vegetables to pot, and once boiling, turn heat down to low and cover for 45 minutes, stirring frequently. Can add water if curry start to get too dry. Once cooked the carrots should be easily pierced with a knife.
2. While the curry is cooking, rinse the brown rice and quinoa before adding them to a pot on high heat with the water. Once boiling, reduce heat to a simmer and leave covered for 30 minutes. Once cooked the water should have disappeared, and rice expanded in size. Leave to cool for 10 minutes before serving.
3. Combine buckwheat flour, water and salt into a large bowl and mix with hands until it forms solid ball. Dust a clean surface and kneed the dough for 5 minutes until it becomes less sticky. Form 8x roughly golf ball sized balls, dust and flatten with rolling pin before adding to a hot pan with vegetable oil. Fry for 2 minutes either side, or until slightly browned. Store under a tea towel until ready to eat.
4. Finely dice cucumber and add to yoghurt in a small bowl. Add lemon juice and salt and stir before serving.
5. Serve plate with rice, then add red curry, with a dollop of raita and desired pickle. Add sliced cucumber and fresh coriander to garnish and enjoy!

Product used in recipe

• Valcom - Curry Paste Red