75g basmati rice
½ onion – medium chopped
2 garlic clove – finely chopped
2 tsp curried blend
½ tin coconut milk
½ tin chopped tomatoes
1 medium sweet potato – peeled & chopped 2 cm chunks
½ tin chickpeas – drained
¼ large tin sweetcorn
¼ 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 to saucepan bring to a boil over medium then turn down to a simmer until sweet potatoes are tender (12 – 15 mins) adding a touch of water if things are looking a little dry.
Add cauliflower, chickpeas & sweetcorn and top up with a little extra water if needed, give everything a stir and alow to simmer for a final 5 minutes – until cauliflower is just cooked through.
Finally taste and adjust seasoning (salt & pepper).
Serve with basmati rice & optional extras.