Arroz curry con verduras

As the holidays creep every closer (and more importantly, the new Star Wars) it’s tempting to create a massive feast that uses every pot, pan, and kitchen gadget we have to blog, but I think what could be potentially more useful is a simple but delicious and filling dish that can be made anywhere which requires just one pot, a few condiments, and is finished in under thirty minutes.

M and I first made this dish at a hotel while we were in Southern Argentina, and enjoyed it with another couple from the hotel, whom quickly became good friends. M and I will definitely be enjoying this dish again during our upcoming trip to New York.

The dish can be made with almost any vegetables you have on hand but this particular rendition is really nice particularly for chilly or colder nights as the blend of flavors gives a warming sensation.

We bought a premixed curry at a small dietetica (basically a “health” food store that has spices and herbs). Most currys are a combination of different south Asian spices often containing coriander, turmeric, cumin, fenugreek and chili or pepper. If you don’t have a curry, the two main spices are turmeric and cumin and can easily replace the pre-bought mix.

Azzor with vegetables

2 cups brown rice

1 onion – well chopped

2 carrots – well chopped

1 small bunch of broccoli – well chopped

1 can of corn

1 handful of raisins

1 small bunch arugula, kale, or spinach – well chopped (optional)

1 tablespoon curry powder (or spice combination)

1 teaspoon garlic powder

salt and black pepper to taste

4½  cups of water or broth

In a large pot start by sautéing the chopped onion for a few moments. Once the onion starts to turn translucent, add the rice, the water and the spices.

Bring to a boil and then reduce heat to simmer. Once simmering, add the broccoli, carrots, and can of corn. Mix well, cover and then let the dish cook for another 15 minutes.

When most of the water is absorbed, add the handful of raisins to the dish. This will give the entire dish a nice but subtle sweetness which really adds to the dish and helps cut any bitterness of the curry powder.

Once all the water is absorbed, serve the dish hot on top of your favorite greens. Feel free to garnish with a few chopped cashews or avocado.

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.

Easy-Peasy Veggie Broth

I feel a little guilty for not posting this a while back. Since the summer, this recipe has become the basis of all of my cooking and has played a major role in my transition to an oil-free diet. It’s packed with nutrients, is super easy and quick to make, and best of all, costs nothing! I use this broth to sauté with, cook beans, rice, and grains in, for the base of salad dressings, and even for homemade-dips like hummus. 

As you cook during the week, keep any clean scraps, peels, and trimmings from all the veggies that you would normally toss out or compost. Save these in the freezer until you have a large Ziploc baggie worth. Once you have done this, put all the scraps into a large pot. Fill the pot with water (making sure to cover the scraps with at least 2 or 3 inches of water.) Cover the pot and bring to a boil. Once it is boiling, reduce to a simmer for another 10 minutes. By this time a delightful smell will have spread throughout the kitchen. Turn off the flame keeping the pot covered for another 30 minutes.

After the vegetable scraps have “steeped” for about 30 or 40 minutes, remove the lid and let the broth cool. After its sufficiently cooled, strain the liquid from the pot into a glass tupperware container. I typically make between 10 and 12 cups of broth at a time. When refrigerated the broth will last up to 10 days. I’ve been told it can also be frozen for several months.

Suggestions for what to use

A typical batch of my broth is made from the cores, peels, skins, stems, tops and bottoms of various veggies.

Cores include: bell peppers, cabbages, and tomatoes

Peels include: carrots, onion, and ginger, squashes,

Stems include: kale, collards, and other greens as well as broccoli and mushrooms

Tops and Bottoms include: carrots, celery, green beans, onions, and garlic. 

Tips and Notes:

Not all of the above ingredients are edible but they are all perfectly fine for making broth with.

For an additional boost of flavor, try adding your favorite spices. I often add turmeric, black pepper, and chili flakes. Bay leafs are also great.

Adding a whole clove of garlic is also a great way to boost the flavor.

Try tossing in one apple core to help sweeten the broth just a little bit.

Another great thing about this broth is that it is salt-free unlike most found in stores and literally costs nothing to make.

Every week's broth will be just slight different. Experiment with different combinations and have fun.