Dairy-Free Ethiopian Vegetable Curry with Brown Rice

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 medium Sweet potato
• 2 medium Carrots
• 1 cup Cauliflower florets
• 1 cup Green beans
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Berbere spice blend
• 1 can Coconut milk
• 0.5 cup Vegetable broth
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1 cup of brown rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. Add the rinsed 1 cup of brown rice and the 2 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 40 minutes, or until the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to steam. Fluff the rice with a fork.
2. 2Peel the 1 medium sweet potato and cut it into 1.27 cm cubes. Peel the 2 medium carrots and cut them into 1.27 cm thick rounds. Cut the 1 cup of cauliflower into bite-sized florets. Trim the ends off the 1 cup of green beans and cut them into 2.54 cm pieces. Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic. Peel and finely grate the 2.54 cm of ginger.
3. 3Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it heat for 1 minute until it shimmers.
4. 4Add the chopped 1 medium onion to the hot pot and cook, stirring occasionally, for 5 minutes, or until the onion is softened and translucent.
5. 5Add the minced 3 cloves of garlic and the grated 2.54 cm of ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Stir in the 2 tablespoons of berbere spice blend and cook, stirring constantly, for 1 minute until the spices are fragrant.
7. 7Add the cubed 1 medium sweet potato, the sliced 2 medium carrots, the 1 cup of cauliflower florets, and the 2.54 cm pieces of 1 cup of green beans to the pot. Stir everything well to coat the vegetables evenly with the spices.
8. 8Pour in the 1 can of coconut milk and the 0.5 cup of vegetable broth. Stir to combine, then increase the heat to medium-high and bring the mixture to a gentle simmer.
9. 9Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let the curry simmer for 20 to 25 minutes, or until all the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
10. 10Serve the hot vegetable curry spooned over the fluffy cooked 1 cup of brown rice.

Substitutions

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