Soya milk curry rice
Curry-rice is always good to eat whether it is warm or cold, I love the creamy sauce with the veggies and the rice. All the textures, the colors and the flavors... yet I often find curry is too spicy for me. One way to soften it is to use soya milk instead of water to prepare the sauce. The soya milk add a good balance in the mouth without damaging the spice taste, but simply by softening the hot part of the spices. It also gives a beautiful pale shade to the sauce.
I used potatoes, sweet potatoes, lotus roots and carrots for the vegetables. 2tsp of curry powder, 3 cloves, 1tsp of cardamom, a pinch of cinnamon and a pinch of nutmeg. A 20cl pack of soya milk. In a greased heated pan I first roast the vegetables before adding the spices, salt and pepper and 1/3 glass of water and 2tbs of flour. Stir well. Then I add the soya milk and cook under cover for 5-10min, then remove the cover and continue until it has exactly the creamy texture I want. I serve immediately with rice.