An Indian curry with a lot of flavour, made with the vegetables that grow around here and served with orzo. Orzo has things in common with rice and pasta. It’s most often made from durum wheat semolina (source: Albert Heijn) and grows in the Mediterrean area.
For three persons:
– 225g orzo
– 300g white cabbage shredded
– 300g potatoes cut into dices of 1 by 1 cm
– 100g leek cut into rings
– 100g peas (I used frozen ones)
– 150ml cococut milk. With the rest of the package or can you can make the vegan chicken peanut curry pastries.
– 100ml water
– 2 tablespoons green curry paste. The recipe from this curry paste is from the book Happy Curries from John Vincent and Rebecca Seal. You can make one yourself or buy one.
– 1 tablespoon chopped ginger
– 2 cloves of finely chopped garlic. There was already some in the curry paste which I made beforehand. Some extra fresh garlic adds more taste. But if you are more in a hurry you can leave this one out, just like the fresh ginger.
– 1 teaspoon black mustard seeds
– 1 teaspoon coriander seeds
– 1 teaspoon cumin seeds
– 1 teaspoon carom seeds (ajwain)
– 1 tablespoon dried parsley
– 1 tablespoon flaxseeds
– chili flakes
– coleseed oil
First heat some coleseed oil in a frying or sauté pan. Then add the black mustard, coriander, cumin and carom seeds and fry them on low heat until they pop. This takes a few minutes. Then you add the garlic, ginger and leek and fry for around 3 minutes on low heat. Add the green curry paste and fry for 2 minutes. Then add the potatoes. Stir well so the curry paste covers all the potatoes. Now add the cabbage, the dried parsley, the coconut milk and the water. Bring to a boil on higher heat with the lid on the pan and when it boils let it simmer on lower heat for around 15 minutes. If the sauce needs to become more thick remove the lid: this way water can leave the pan. If you need more water, add more water.
Cook the orzo according to the instructions.
After the curry sauce has simmered for around 15 minutes you add the peas to the pan. Let cook for another 5 minutes.
When the orzo is done, drain it if necessary and add the flaxseeds. Serve the orzo with the currysauce and some chili flakes on top. If you have a very spicy curry paste you can leave the chili flakes out.
