Vegetable Curry with Saffron Rice

  • Vegetable Curry with Saffron Rice

Vegetable Curry with Saffron Rice


(serves 4)
Photo:  Phil Reid "Dominion Post"

If you are a meat eater rest assured this makes a very tasty Sunday supper or an easy to put together lunch. To make gluten –free version check that the curry powder you are using does not have gluten in it.


100g green beans{trimmed and cut into 3}

15ml (1 tbsp) vegetable oil

180g (1 large) onion (coarsely chopped)

300g- 400g {2 medium} carrots (sliced into 1cm rounds)

2 cloves garlic (finely chopped)

1 fresh red chilli (deseeded and finely chopped)

1 tsp freshly grated peeled ginger

1 tbsp hot or mild curry powder

3/4 tsp ground coriander

1/2 tsp ground cumin

375ml (1+ 1/2 cups) coconut cream (or half coconut cream and half water)

2+ 1/2 cups small cauliflower florets

1/2 tsp flaky sea salt

1/8 tsp freshly ground black pepper

420g tin (1 + 1/2 cups) dark kidney beans (drained and rinsed)

120g (1 cup) frozen peas (thawed)

Saffron Rice


· Bring a pot of water set over a high heat and add beans. Cook for one minute or until beans are bright green but still crisp. Drain and refresh under cold water.

· Place oil into a large saucepan set over medium heat. Add onion and carrots. Cover and cook, shaking saucepan from time to time, for 5 minutes or till onions begin to soften. Add garlic, chilli and ginger and cook stirring for 1 minute or until garlic has softened.

· Add curry powder, coriander, cumin, coconut cream, green beans and cauliflower with salt and pepper. Cover and simmer for 12-15 minutes or until vegetables have softened.

· Add kidney beans and peas and simmer uncovered for 6- 10 minutes or until heated through. Taste and adjust seasonings if necessary.

· Serve or alternatively cool, cover and refrigerate for up to 2 days. Gently reheat to serve being mindful of keeping vegetable pieces intact. If mixture seems very thick add a little cold water at beginning of reheat.

· Accompany with Saffron Rice.

Saffron Rice

(serves 4-6)

To gain the maximum flavour and colour from saffron crush stamens in a mortar with pestle to form a powder or mix stamens with tiny amount hot water, leave to cool and use saffron and water as part of the rice cooking water. I find a rice cooker to be a very handy kitchen gadget but if you do not own one then place rinsed rice into a pot and cover with cold water so that water is 1-2 cm above the level of rice. Place lid on pot and set over a medium heat. When water begins to boil without taking lid off pot reduce heat to low. When there is no water remaining in the pot remove from heat and leave to sit for up to 15 minutes.


200g (1 cup) jasmine rice {rinsed under cold water until water begins to run clear}

1/4 tsp saffron

1 tbsp chopped coriander leaves

1/2 tsp flaky sea salt

1/8 tsp freshly ground black pepper



· Place rice and saffron {either ground to a powder or softened in hot water} into a rice cooker and add water according to rice cooker instructions. Stir well. Set rice cooker to cook then allow to steam.

· Remove rice from cooker and cool.

· Add coriander, salt and pepper and fluff rice up with a large fork. Serve as soon as possible.