With all the fresh spring vegetables now available, in particular carrots, lotus roots, snap peas… and the weather changing quickly from sunny and warm to windy and chilly, a warm curry is always nice, accompanied with brown rice.
And with friends around I cook always much more than we can eat so I often have left over and brown rice makes a great base for a crunchy pie crust. So here are my recipes.
Spring coconut milk vegan curry:
– carrots
– lotus roots
– snap peas
– new onion
– red bell pepper
– coconut milk
– curry powder
– salt
– brown rice
Cook the brown rice in a rice cooker or in a pan at low heat under cover with twice more water than usual.
Was and peel the vegetables and cut them as pleases you. In a large fry pan or wok start by cooking the onion at low heat to soften them a bit, then add the lotus root, the carrots, the coconut milk and a tsp of curry powder, a pinch of salt. Cook at low heat for 10min. Add the red bell pepper and finally the snap peas. I like my vegetables crunchy so I try to avoid over cooking. Serve the rice and the curry together.
Brown rice quiche:
The base of this recipe is the left over from the previous, but you can start from the scratch.
– cooked brown rice
– flour
– vegetal oil
– sesame oil
– new onion, snap peas, and any other vegetables of your choice
– tofu
– eggs
For the pie crust, in a bowl mix the brown rice, flour and add a bit of water and vegetal oil and sesame oil to obtain a very granulated dough. Roll it on cooking paper to a thin layer the size of your pie dish, plus the sides.
Drain the tofu. Wash and cut the veggies (if using the leftover then it’s all set). Mix the tofu with the eggs, the vegetables and pour everything in the pie crust. Cook at 180deg for about 25 min. If you didn’t use the leftover you can still add coconut milk and curry to the tofu-egg batter.
Have a great week!!!
