- vegetable oil - 1 st. a spoon
- Mustard seeds - 2 Teaspoons
- medium yellow onion - 1 piece
- long-grained white rice - 1 glass
- Salt and ground pepper - - To taste
- red curry paste - 1 st. a spoon
- unsweetened coconut milk - 1 cup
- sweet potato - 330 Grams
- small head of cauliflower - 1 piece
- peas - 450 Grams
In a medium saucepan, heat 1 teaspoon of oil over medium heat. Add the mustard seeds and half the onion and fry, stirring until the onion is tender, 3 minutes. Add the rice and mix. Add 1 1/2 cups of water, season with salt and pepper and bring to a boil. Cover and reduce the heat, cook until the water is absorbed, and the rice becomes soft, about 15 minutes. Remove from heat and let stand for 5 minutes. Meanwhile, in a large frying pan, heat 2 teaspoons of oil over medium heat. Add the remaining onion and fry, stirring until it is soft, 3 minutes. Add the curry paste, stir and fry until the fragrance appears, about 1 minute. Add coconut milk and 1 cup of water, bring to a boil. Add the sweet potatoes and cauliflower, season with salt and pepper. Reduce the heat to medium, cover and cook until the vegetables are soft, 10 to 15 minutes. Add the peas in curry and cook over low heat until the liquid decreases slightly, 2 minutes. Serve curry with rice and cilantro.
Servings: 4