Andian Curry Medley

In case you didn't figure it out, Andian is Andi mixed with Indian. HA. I figured, I'm not Indian and I've never been to India, so what do I know about Indian food? Well, it tastes Indian, anyway.

Ingredients:

olive oil

1/4 onion, minced

1/2 bell pepper, minced (mine was purple, but use any color)

1 jalepeño or other hot pepper, minced

1 tomato, minced

6 baby bella mushrooms,  minced

2 cloves garlic

1/2 can coconut milk

curry powder

chili powder

squeeze of honey

salt and pepper

1 cup basmati rice

 

Instructions:

1. Rinse basmati rice, and combine with 1 1/2 cups water (account for water in the rice after rinsing) and a dash of olive oil. Heat on high, uncovered until water comes to a boil, stir, cover, and set on low for 22 minutes. DO NOT PEEK!

2. Heat olive oil in a pan or wok, on medium to medium-high. Add onion, cook for about 3-5 minutes, then add bell pepper and hot pepper. Cook for another 3-5 minutes, then add tomato. Wait until tomato heats up and then add mushrooms, garlic, and some chili powder (to taste!). Cook 2-3 minutes then add coconut milk, honey and curry powder. (As a rule, you can go nuts with the curry powder and not overdo it. Taste along the way, and you'll get the hang of it!) Let cook for a good 10 minutes or so on low, so the flavors all soak in. 

3. Enjoy!