1 tablespoon olive oil
1 teaspoon curry powder
3 cloves garlic, minced
3 teaspoons ginger rice paste
6 teaspoons cumin seeds
1 teaspoon salt
1 pinch ground black pepper
3 cups water
3 teaspoons olive oil
1 tablespoon curry powder
3 tablespoons ginger garlic, minced
1 tomato, diced
1/4 teaspoon dried basil
1/2 teaspoon dried thyme, minced
2 onions, diced
1 cup rice noodles
1 onion, diced
3 tablespoons vegetable oil
Heat oil in a large saucepan over medium heat. Add curry powder, stir, and cook (blender and vegetable oil are optional) until fragrant. Sift in the rice, garlic, ginger, and ginger tea. Bring to a boil, reduce heat, and simmer 30 minutes.
In a large stockpot, reduce water and olive oil to low. Add salt and pepper, stirring thoroughly. Increase oil, stirring frequently, to a simmer.
Bring water to a boil; cover, reduce heat, and simmer for about 30 minutes.
Reduce heat to medium-low. Add tomatoes and spices to meat mixture and heat just enough to keep meat mixture from sticking to bottom of pan. Add water, stockpot, celery, and thyme to vegetable mixture and heat just enough to keep meat mixture from sticking to the bottom of the pan. Stir sauce so that all ingredients are covered.