INGREDIENTS
1 large clove of garlic - crushed
1 large onion – cut into small slices
1 large carrot - grated
1 large zucchini – grated
Quarter of a cauliflower – roughly chopped
1 can of red kidney beans or fresh kidney beans soaked and cooked.
1 can of chick peas or fresh soked and cooked.
Corn kernals from 1 cob
2 cans of crushed organic tomatoes
1 x 270ml can of coconut cream
2-3 cups of cooked rice
1 tblsp of oil
Spices:
1 tblsp of mild curry powder or make your own using spices such as….
Turmeric Coriander Cumin Cardamon Garam Masala
Chilli Sea salt & Pepper
Method
· Heat oil and add garlic and vegetables fry and stir frequently for three to five minutes.
· Add curry powder (or curry spices), chilli salt and pepper.
· Stir and fry for two minutes.
· Add canned tomatoes, cover and simmer until vegetables are tender.
· Add beans, coconut cream and cooked rice. Mix thoroughly.
· Gently simmer for two minutes.
· Turn off heat, cover and let sit for five minutes. (This helps the rice to absorb some liquid and thicken the curry.)
Variation:
Add green beans, spinach and/or diced sweet potato or pumpkin.
Serving suggestions:
Hot on its own or served cold the next in lettuce leaves or with Green Salad.
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