An easy one-pot Indian curry dish using basmati and wild rice. Make sure you’ve got plenty of fresh coriander.
Prep time: 15 mins
Cooking time: 20 mins
Skill level:Easy peasy
- 1tbsp vegetable oil
- 1 red onion, peeled and finely sliced
- 250g (8oz) basmati and wild rice mix
- 1tbsp Balti or Korma curry paste
- 1 vegetable stock cube
- 1 cauliflower, cut into small florets, with some of the smaller leaves
- 100g (3½oz) green beans, chopped
- A handful of roasted Marcona almonds
- Salt and freshly ground black pepper
- 2 hard-boiled eggs, peeled and quartered
- Generous handful of fresh coriander, roughly chopped
- About 15g (½oz) butter, melted
- Put the oil and onion in a large pan and cook for a few minutes until softened. Add the rice and curry paste and stir well.
- Pour in 600ml (1 pint) boiling water, crumble in the stock cube and add the cauliflower florets. Bring to the boil, cover and simmer gently for 10 mins.
- Next, add the green beans and the leaves from the cauliflower and cook, half-covered, for another 10 mins or until the rice is tender and the liquid just absorbed.
- Add the almonds, season to taste, then arrange hard-boiled eggs on top.
- Add the coriander leaves to the melted butter and spoon the hot herb butter over the rice. Serve with plain yogurt and poppadoms.
Feature: Sue McMahon.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.