| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 18g | 9g | 60g |
| sugars | fibre | protein | salt |
| 10g | 8g | 12g | 1.2g |
Why I Love Egyptian Egyptian Vegetable Curry with Rice
There’s something incredibly enchanting about the flavors of North African cuisine, and this Egyptian Vegetable Curry with Rice really delivers. As someone who hails from Charleston, South Carolina, my culinary journey has often been steeped in Southern traditions. However, this particular recipe captures my adventurous spirit and love for global flavors, all while remaining comforting and nourishing – qualities Southern food enthusiasts can certainly appreciate.
An Adventure on a Plate
The allure of this Egyptian Vegetable Curry with Rice lies in its vibrant spices and diverse texture. Every bite is a harmonious blend of sweetness from carrots and peas, earthiness from potatoes and chickpeas, and the creamy goodness of coconut milk. The spices – cumin, coriander, turmeric, paprika, cinnamon, and a touch of cayenne – create a complex and layered flavor that is reminiscent of the bustling spice markets of Cairo.
Growing up, I have always found solace in the comforting aroma of slow-cooked stews, which is what first drew me to this recipe. It’s somewhat similar to our Southern gumbo but with a distinctly Egyptian twist. The basmati rice serves as the perfect counterpart to soak up all the rich and fragrant curry, much like how rice balances a hearty gumbo.
Inspired by Culinary Greats
In crafting this dish, I drew inspiration from the works of renowned chef and Egyptian cuisine expert, Claudia Roden. Her books and recipes have a way of making the traditional accessible, and her approach encourages a blend of authenticity and creativity. Check out her recipes and you’ll see how the use of fresh and flavorful ingredients can elevate any dish.
I also love how versatile this curry can be. It’s a wonderful dish to prepare when you have a variety of vegetables on hand, making it adaptable to seasonal produce. Plus, it’s vegetarian-friendly and can easily be made vegan by omitting the optional cayenne pepper if you prefer a milder heat.
Beyond its comforting qualities, this curry can also be a delightful companion to other dishes. Pair it with a crisp garden salad drizzled with lemon tahini dressing or serve it alongside a simple cucumber and mint yogurt dip to cut through the richness of the curry. The possibilities are as diverse as the recipe itself.
So, whether you’re a devotee of Southern comfort food or a lover of global culinary adventures, this Egyptian Vegetable Curry with Rice is sure to satisfy your palate and spark a bit of wanderlust in your kitchen. Enjoy every byte of this flavor-packed journey, and don’t forget to top it off with fresh cilantro, toasted slivered almonds, and a squeeze of lemon for that extra zest!
What You’ll Need
- 2 cups basmati rice
- 4 cups water
- 1/4 cup vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups potatoes, peeled and diced
- 2 cups carrots, sliced
- 2 cups zucchini, diced
- 1 cup frozen peas
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups crushed tomatoes
- 1 cup coconut milk
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup slivered almonds, toasted (for garnish)
- 1 lemon, cut into wedges (for serving)
Method
Step One: Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the 4 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
Step Two: Prepare the Vegetables
While the rice is cooking, peel and dice the potatoes, slice the carrots, and dice the zucchini. Mince the garlic and ginger, and finely chop the onion.
Step Three: Cook the Aromatics
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Step Four: Add the Vegetables
Add the diced potatoes and carrots to the pot. Sauté for 5-7 minutes until they start to soften. Then, add the diced zucchini and cook for an additional 3-4 minutes.
Step Five: Add the Spices and Liquid
Sprinkle in the ground cumin, ground coriander, turmeric powder, paprika, ground cinnamon, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables with the spices. Pour in the crushed tomatoes and coconut milk. Mix to combine.
Step Six: Simmer the Curry
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, stirring occasionally, until the vegetables are tender.
Step Seven: Add the Peas and Chickpeas
Add the frozen peas and the drained and rinsed chickpeas to the pot. Stir well and cook for an additional 5-7 minutes until the peas are heated through.
Step Eight: Serve
Serve the Egyptian Vegetable Curry hot over the cooked basmati rice. Garnish with chopped fresh cilantro and toasted slivered almonds. Serve with lemon wedges on the side. Enjoy!
