Vegetables curry with basmati rice

Peel and chop onion and put it to soften in a pan with a little oil. When it starts to brown, peel the tomatoes, and add pícalos. Cook for about 15 minutes. Season. Add the curry, vegetable broth and yogurt. Mix everything together and cook over low heat for another 15 minutes. Reserve it crushes the sauce.

Wash the eggplant, squash, green peppers and mushrooms. Cut all into pieces of bite (with skin). Begin to heat a large pan with a little oil. Add the vegetables, sazónalas and rehógalas for 10-15 minutes. When you are done, peel and mash the garlic and ginger, add them and mix well. Pour the sauce into the pan and cook the vegetables with the sauce for 3-4 minutes over low heat.

Place a ladle to fire a jet of oil, add the rice and water (250 ml for 200 g of rice), season and cook for about 12 minutes. Grate a little lime peel over rice.

Serve the vegetables with sauce, chop cashews and sprinkle on top. Accompany vegetables with rice.

Xarles Thomson. Adapted.