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Great Green Curry with Rice
- RECIPE MAKES: 3 Portions
- PREP TIME: 20 Minutes
- COOK TIME: 30 Minutes
Method
Step 1
Add turmeric to a saucepan of boiling water and add low protein rice, cook according to the packet Instructions. Drain and rinse with cold water.
Step 2
Place oil in a saucepan and heat over a medium heat. Add onions, mushrooms, courgettes, butternut squash, sweet potato, coriander and garlic. Cook for 5 minutes.
Step 3
Add in curry powder and tomato purée and cook for a further 1 minute.
Step 4
Add tinned chopped tomatoes and water and bring to the boil. Simmer for 10 minutes or until vegetables are soft.
Step 5
Divide the rice into 3 bowls/containers.
Step 6
Place the vegetable curry on top of the rice.
This recipe is freezable!
Refer to labels for allergens and other product information.
Serving Suggestion:
For 1 exchange serve with 35g sweetcorn!
Ingredients
- 1g Turmeric
- 100g Low protein rice
- 3 tsp Oil
- 20g Red onions, finely chopped
- 40g Mushrooms, chopped
- 100g Courgette, finely chopped
- 50g Butternut squash, peeled, de-seeded & chopped
- 100g Sweet potato, peeled & chopped
- 30g Fresh coriander, finely chopped
- ½ Garlic clove, crushed
- 4g Mild curry powder
- 3g Tomato purée
- 100g Tinned chopped tomatoes
- 50ml Water
