150g basmati rice
1 medium onion – chopped
3 garlic clove – finely chopped
3 tsp curried blend
1 tin coconut milk
1 tin chopped tomatoes
1 large sweet potato – peeled & chopped 2 cm chunks
1 tin chickpeas – drained
¼ medium cauliflower – chopped 2 cm chunks
Yoghurt, rice, naan bread, Bombay mix
|Cook rice until done (after 10 – 12 mins it should be soft to touch), drain & reserve.|
Prepare vegetables as described.
Cook rice until done (after 10 – 12 mins it should be soft to touch), drain & reserve.
In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 3 mins).
Add garlic to onions and cook out for 1 minute before adding curried blend – stir continuously to avoid too much smoke – turn down heat if necessary.
Add coconut milk, chopped tomatoes, sweet potatoes, cauliflower & chickpeas – bring to a boil over medium heat then turn down to a simmer until sweet potatoes are tender (15 – 20 mins) adding a touch of water if things are looking a little dry.
Finally, taste and adjust seasoning (salt & pepper), serve with basmati rice & desired optional extras.