Basmati Rice Spicy Vegetables Stew With Peanuts
Welcome to a world of bold and vibrant flavors with our enticing recipe for Basmati Rice Spicy Vegetable Stew with Peanuts! This delectable dish takes you on a culinary journey, combining aromatic spices, tender vegetables, and a delightful crunch from the peanuts. Bursting with colors, textures, and mouthwatering aromas, this recipe promises to excite your taste buds and elevate your dining experience to new heights.
Ingredients (4 servings):
- 400g basmati rice
- 10g homemade masala spices
- 20g curry mix (10g for boiling, 10g for dressing)
- 2 yellow peppers
- 2 red chilies
- 1 blonde onion
- 1 tablespoon tomato paste
- 2 cloves of garlic
- 150g broccolo romanesco florets
- 150g cooked chickpeas
- 1 big fennel
- 1 teaspoon fennel seeds
- 100g green peas
- 100g carrots (medium dice)
- 1 bunch fresh coriander (finely minced)
- 100g peanuts
- 15g baby spinach leaves for garnish
Method:
- Prepare the Basmati Rice:
- In a pot, boil the basmati rice in salted water infused with 10g of the curry mix for about 12 minutes until cooked. Strain the rice and dress it with the remaining 10g of curry mix. Stir well to coat the rice evenly and set it aside.
- Create the Spicy Vegetable Stew:
- In a large saucepan, heat olive oil and sauté the thinly sliced onion until it starts to brown.
- Add the diced yellow peppers and the homemade masala spices. Cover the pan and let it cook for 30 minutes until the peppers are tender.
- Mix in the thinly sliced garlic, finely minced red chilies, and tomato paste. Cook for an additional 5 minutes.
- Transfer the mixture to a blender and blend until smooth. Add vegetable stock if needed to achieve the desired consistency. Strain the sauce to remove any solids.
- Prepare the Vegetables:
- Blanch the broccolo romanesco florets, green peas, and chickpeas until each one is al dente. Cool them down quickly to retain their vibrant colors.
- In a separate bowl, mix the diced fennel with salt, pepper, and fennel seeds. Roast it in the oven for 8 minutes until slightly caramelized.
- Roast the diced carrots in the oven with a drizzle of olive oil until tender and slightly golden.
- Toast the Peanuts:
- Toast the peanuts in the oven for 7 to 8 minutes until they become aromatic and lightly toasted.
- Bring It All Together:
- In a large pot, bring the pepper sauce to a boil. Add all the blanched vegetables, roasted fennel, and the cooked chickpeas. Let it simmer and adjust the seasoning according to taste.
- Stir in the minced fresh coriander for a burst of fresh flavor.
- Assemble and Serve:
- Warm up the vegetable stew.
- In each serving bowl, place a generous portion of the cooked basmati rice in the center. Use a spoon to create a cavity in the center of the rice.
- Spoon the spicy vegetable stew into the cavity, filling it with the flavorful sauce.
- Top the stew with the toasted peanuts and garnish with baby spinach leaves for a touch of green freshness.