Creamy Almond Curry with Saffron Rice


Creamy almond curry with saffron rice

This is a rich and flavorful dish that goes great with a crisp white wine.

INGREDIENTS

Almond Curry

¾ tsp (2g) cayenne, ground
¼ tsp (1g) clove, ground
¼ tsp (1g) cumin, ground
¼ tsp (1g) cardamon, ground
¼ tsp (1g) cinnamon, ground
½ cup (56g) almond flour, finely ground
½ cup (113g) butter
5 (24g) garlic clove, finely minced
2 (204g) Roma tomato
2 tsps (12g) salt
1 ¼ tsps (5g) sugar
1 cup (85g) vegetarian chicken meat, bite-sized chunks
½ cup (122g) cream
2 tbsps (2g) cilantro, finely chopped

Saffron Rice

2 cups (353g) basmati rice, white, dry
3 ½ cups (840g) vegetable stock
2 tbsps (30g) soy sauce
1 (3g) garlic clove
½ tsp (1g) turmeric, ground
½ tsp (1g) saffron threads
½ tsp (1g) red chili pepper, dry, crushed

INSTRUCTIONS

  1. Prepare the rice. Combine the stock, soy sauce, and spices in a saucepan and bring to a boil.
  2. Place the rice in your rice cooker and pour the stock over the rice. Cook according to your machine's instructions.
  3. In a large pot, fill with enough water to submerge the tomatoes and bring to a boil.
  4. Dip each tomato into the boiling water for 30 seconds. Remove tomatoes from water and allow to cool slightly.
  5. When the tomatoes can be held, begin peeling them. If the peels are stubborn, dip them in boiling water again for a couple of seconds.
  6. Cut the tomatoes in quarters and discard the pulp and seeds.
  7. Dice the tomatoes.
  8. In a saucepan, brown the butter on medium high heat.
  9. Add the finely chopped garlic to bring out the garlic flavor.
  10. Lower to medium heat. Add the almond flour and stir constantly with a wooden spoon until you can smell toasted almonds.
  11. Add the diced tomatoes, spices, salt, sugar, and simmer for a couple of minutes until the tomatoes are soft and beginning to deteriorate and disappear in the sauce.
  12. Add the cream and vegetarian chicken meat. Stir and cook until meat is heated thoroughly. Add water to adjust for your desired consistency.
  13. To serve, spoon curry on a dinner plate, top with the saffron rice, and garnish with chopped cilantro.
Creamy almond curry with saffron rice ndata

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