Indian vegetable curry with basmati rice

Ingredients for 2 servings:

• 1 half zucchini
• 1 m.-large pepper
• 1 large onion(s)
• 1 bulb(s) of ginger
• 4 cloves garlic
• 1 m.-sized carrot(s)
• ½ can chickpeas, approx. 200 g
• 150 ml cream or coconut milk
• 5 tbsp ghee or butter
• 1 tsp turmeric
• Spice mix (Panch Phoron), from the Asian store or:
• possibly fenugreek seeds
• possibly curry powder
• possibly black cumin
• possibly fennel seeds
• possibly cumin
• possibly mustard seeds, black
• possibly curry paste
• 150 g basmati rice
• Water
• salt and pepper
• lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Finely dice the onion, garlic cloves, and about 2 cm of ginger. Use panch phoren or five-spice mix from an Asian store, or mix your own from black mustard seeds, black cumin, fennel seeds, cumin, and fenugreek seeds, or use a commercially available curry powder or ready-made curry paste from a jar. Using the spice mix does not preclude the use of curry paste. Melt about 3 tablespoons of ghee in a large pan and sauté the diced onion, garlic, and ginger with the spice mix over medium heat until translucent. If using curry powder or curry paste, add it later. Finely slice the zucchini, bell pepper, and carrot and add to the onions. Add a little butter, if desired. Open 1 can of chickpeas, add about 1/3 of them to the pan without water, and fry with more butter. Now add 2-3 heaped tablespoons of paste or powder to the vegetables, fry, and spread evenly. Stir in the turmeric. Add about half a glass of water and simmer, covered, at reduced heat for about 10 minutes. Add the cream and mix. Stir in more water or cream, if desired. Season with salt, pepper, and lemon juice. Remove from the heat after a few minutes. Prepare the rice according to the package instructions. Serve the rice and curry. Serve with naan bread, yogurt sauce, and mango lassi. The curry can also be prepared with roasted chicken, shrimp, and mushrooms, or eggplant.