A palate pleasing array of flavors in this amazing meal! Saffron is one of the most delightful additions to a meal. The flavor of saffron is hard to put into words. It is delicious and delicate while the raita cools the curry. All around yum-may!
1 onion, diced
2 carrots, cut in semi-circles
1 cup chickpeas, soaked overnight and cooked
Curry powder, to taste
Garlic powder, to taste
Splash white wine
1/2 cup vegetable stock
6 small green onions
1 pinch saffron threads
1 cup rice
2 cups water
Cucumber Mint Raita
1/4 cup vegan sour cream
1/4 cucumber, peeled, seeded, and diced
1/2 freshly squeezed lemon juice
Fresh mint leaves, chopped
Slice green onions up to the green part. Heat up a tablespoon of olive oil in a pot and saute the green onions until translucent (just a few minutes). Add in the saffron threads and stir. Pour in the rice and stir to coat with the mixture. Pour in the water and stir to combine. Bring to a boil and reduce to a simmer until fully cooked.
Dice an onion. In a pan with sides, heat up olive oil and saute the onions until translucent (just a few minutes). Cut the carrots into semi circles and add them in with the onions. Add curry powder and garlic powder and stir to coat the vegetables. Add a splash of white wine, the chickpeas and then the stock. Stir to combine. Cover with lid and cook on medium heat for about ten minutes.
Peel, seed, and dice the cucumber. Chop the mint. In a small bowl, squeeze the juice of half a lemon into the sour cream and add the cucumber and mint and combine.
Plate it up and enjoy!