Pronounced sir-RAY-ka, I opted for Maya Kaimal’s Turmeric + Cumin rice, which smells unimaginable from the second you open up the pouch. This South Indian rice is nearer to brown rice than white rice in its dietary content material, and with a cook dinner time of 90 seconds, it’s a healthful rice that anybody can get behind.
A spicy curry in half-hour or much less + fast cooking rice is certainly my type of summer season meal!
Maya Kaimal Spicy Potato Vindaloo with Surekha Rice
Time: 30 Minutes
Serves: 4
Substances
1 tbsp further virgin olive oil
1 medium onion, chopped
3 serrano peppers, seeded, chopped
3 garlic cloves, finely chipped
1 lb Yukon gold potatoes, peeled and diced
1 (15 oz) can garbanzo beans, drained
2 cups vegetable broth
2 tbsp white vinegar
Maya Kaimal Spicy Vindaloo Simmer Sauce
3 vine ripe tomatoes, minimize into wedges
1 cinnamon stick
Kosher salt and freshly floor black pepper
To Serve
2 pouches Maya Kaimal Turmeric + Cumin Surekha Rice
Greek yogurt
Chopped cilantro
Instructions
In a big pot or Dutch oven, warmth 1 tbsp olive oil over medium excessive warmth. Add onions and serranos and cook dinner till softened, about 5 minutes. Stir in garlic and tomatoes and permit to simmer till the garlic is aromatic, about 30 seconds. Add potatoes, garbanzo beans, vegetable broth, simmer sauce, vinegar, and cinnamon. Carry to a boil and cut back warmth to a simmer. Prepare dinner, stirring often, for 20-25 minutes, till the potatoes can simply be pierced with a fork. Season to style with kosher salt and freshly floor black pepper.
Put together Surekha rice in response to bundle instructions.
Divide rice between plates and spoon over vindaloo sauce. Garnish with Greek yogurt and chopped cilantro, if desired.
