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Serves 4
400g basmati rice
1 3/4 pints of vegetable stock
3 tablespoons of medium curry powder
Sprinkle of salt to taste
1 onion
100g cauliflower florets
100g broccoli florets
3 large tomatoes, chopped
1 courgette diced
A handful of coriander leaves chopped
2 tablespoons of mint leaves chopped
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Place the rice in a large saucepan with the stock and curry powder and salt, bring to the boil, then cover and simmer for 15-20 minutes.
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Add the onion, cauliflower, broccoli, tomatoes and courgettes, bring back to the boil, then cover and cook over a low heat for 10-15 minutes or until the stock has been absorbed and the rice is tender.
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Stir in the herbs and leave to stand for 5-10 minutes before serving.
Delicious served with a tablespoon of low fat yogurt and a side salad. Also for people that like meat, you could stir some sliced cooked chicken, or meat of your choice in place of a couple of the vegetables, or as well as.
The other great thing with this recipe is the fact it is low fat, and ideal in a lunchbox because it tastes great hot or cold
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