Peas and beans with rice garnished with caramelised onions is a fantastic ladero dish with a twist that you can enjoy during the fasting period.
Materials for four servings:
For Vegetables
600 gr. peas fresh, cleaned
300 gr. beans fresh, cleaned
Three tsp. of extra virgin olive oil
Three spring onions, coarsely chopped
Two cloves of garlic, finely chopped
Three leeks, sliced
500 ml vegetable stock
1 tsp. sweet red curry paste
200 gr. coconut cream
½ bunch fresh basil, chopped
One lime, juice and zest
For the onions
Two white onions, sliced
50 gr. flour
sunflower oil for frying
salt
For Basmati rice
320 gr. basmati rice
640 ml of water
Five cardamom grains
Procedure
Step 1
Onions: Put the onions in a basin together with salt. Leave for 5 minutes and toss them in flour. Fry on medium heat until golden brown and place them on absorbent paper.
Step 2
Vegetables: In a pot, fry the spring onion, garlic, and leek in olive oil until they soften but do not get coloured. Add the vegetable stock, curry and coconut cream and bring to the boil.
Step 3
Boil the peas in a pot of salted water for 2 minutes and freeze them in a bowl of ice and water. We do the same with the beans. After the sauce has glazed, add them to the pot and add the zest and juice of the lime.
Step 4
Onions: Put all the ingredients in a pot. Cover and cook over low heat until all the liquid is absorbed. Keep them covered off the fire for another 10 minutes. Then, mix with a fork until fluffy. Serve the vegetables and the sauce, accompanied by the rice and the crispy onion.
Styling: Katerina Lykouresi- Food Styling: Makis Georgiadis- Photography: STUDIO M
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