This week, we are cooking an Asiatic recipe, that is to say, the famous Curry rice.
There are several versions of the dish and each one has its own particularity.

Curry is a spice from the Indian subcontinent and its name comes from the Tamil word 'kari' meaning 'a sauce or relish for rice'.
However, it is also a typical and rather common dish in Japan. In fact, curry was exported from India by the British during the Meiji era (between 186 and 1912).

The biggest differences between Japanese and Indian curries are colour and consistency. While Indian curry can differ a lot in terms of texture, from thin and soup-like to very dense, Japanese curry is usually thicker and gravy-like.
There are other differences too, but today we want to focus on something else, on the fact that whatever version you decide to make, it will still be delicious.

Another special feature of Curry Rice is that you can make it either with meat, vegetarian or completely vegan!

We tried it vegan and must admit that the result was so good that we regretted not making more for a second serving. So checkout the recipe for 2 people, but take also into account that curry is addictive, so you'll want more for sure!

• 1 Bio courgette
• 300 g of spinach
• 1 can of coconut milk
• A few sprigs of parsley
• 1 can of Fair trade jackfruit
• 1 tablespoon of Fair Trade olive oil
• 1 packet of Fair Trade Basmati rice (approx. 125 g)
• 1 packet of Fair Trade Indiase butter chicken kruidenpasta

The recipe is easy, cheap and quick to prepare but the taste of the dish is out of the world!

So, let’s start with it!

• First, put the water on to boil. As soon as it is ready, throw in one packet of rice.

• While you wait for the water to boil, chop the courgette and cook it over low heat with a little Fair Trade oil.

1. Let the jackfruit marinate for 15 minutes with the already prepared Oxfam Curry mix and the Coconut milk.

• Once the jackfruit is marinated, add the mixture and the spinach to the courgettes, cook everything until the spinach is ready.

• Add a bit of green to the rice, we used a few sprigs of parsley but you can also use coriander if you prefer. DONE! Your curry rice is ready to be served!

TIPS:

• You can also enrich the curry rice with dried fruit such as cashews or peanuts!
• In case you also want to add some proteins, chickpeas and lentils fit perfectly.
• Should you want it spicier, you can also add chili peppers, an onion, a clove of garlic and fresh spring onions.
• Another good tip is to is to serve the dish with bread, preferably Naan bread, as Indians do.