Indian Spiced Vegetable Rice

Ingredients

• 200 g basmati rice
• 1 tbsp turmeric
• Salt
• 50 g sultanas
• 75 g almonds
• 30 g ginger (1 piece)
• 3 cloves garlic
• 125 g onions (2 onions)
• 150 g fresh spinach
• 500 g zucchini (2 zucchinis)
• 200 g carrots (2 carrots)
• 3 tbsp oil
• 5 cardamom pods
• 2 cloves of mace
• 8 black peppercorns
• 1 tbsp Garam Masala
• 1 tbsp ground coriander
• 1 tsp cumin
• 250 ml vegetable broth
• Pepper
• 125 g mango chutney (5 tbsp)
• 300 g Yogurt (0.3% fat)

Instructions

1. 1.

   Rinse the rice under cold water and drain. Cook the rice with turmeric in boiling salted water for 20 minutes over low heat, then drain and set aside.

2. 2.

   While the rice cooks, soak the sultanas in hot water.

3. 3.

   Coarsely chop the almonds. Peel and grate the ginger finely. Peel and crush the garlic.

4. 4.

   Grind the almonds, ginger, and garlic together in a mortar to form a fine paste.

5. 5.

   Peel the onions and dice them finely. Wash the spinach thoroughly, drain well, and roughly chop it.

6. 6.

   Wash the zucchini, dry it, and cut into 5 mm cubes. Wash the carrots, peel them, and slice into 5 mm thick rounds.

7. 7.

   Heat the oil in a pot and sauté the onions over stirring until they turn light brown.

8. 8.

   Add the cardamom, mace, and peppercorns and sauté briefly.

9. 9.

   Add the almond paste and stir for 2 minutes.

10. 10.

    Add the carrots, zucchini, garam masala, coriander, and cumin; sauté briefly and pour in the broth.

11. 11.

    Cover and cook the vegetables for 2-3 minutes. Drain the sultanas, add them with spinach and rice to the pot, and mix well. Cook covered over medium heat for 4-5 minutes, stirring twice. Season the spiced vegetable rice with salt and pepper.

12. 12.

    Stir in the mango chutney and yogurt and serve with the rice.