Ready in half the time of a traditional risotto; this curry option will wow your tastebuds!…
Serves: 4
Prep time: a few mins
Cooking time: 12 mins
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 15 min meal
INGREDIENTS
2tbsp extra virgin olive oil
1tbsp garam masala
1tbsp ground turmeric
1tbsp ground coriander
2tbsp tomato purée
125g cherry tomatoes, halved
500ml veg stock
2 pouches of quick cook rice
METHOD
Heat the oil in a large frying pan on high heat, add the spices and cook for a minute to release their flavour. Add the purée, stir and cook for a further minute. Add the tomatoes and veg stock, stir then simmer for 10 mins, stirring occasionally. While the curry cooks, make the rice and add to the pan in the last few minutes. Keep your eye on it at this point as it may catch.
This works as a quick and easy starter. To make it into a meal, fry a handful of broccoli florets in olive oil for 5 mins and scatter on top. Absolutely delicious – enjoy x
@misterrands 