Ingredients
|
|
Instructions
- Turn the oven to 180 degrees.
- Boil a saucepan of water and add the rice to cook for 15 minutes.
- Put the cauliflower and butter nut squash on a baking tray and drizzle with oil, salt, pepper and sprinkle with turmeric. Shuffle the vegetables around so they are all coated.
- Roast in the middle of the oven for 20 mins turning half way through.
- In a large frying pan, heat the oil and cook the mushrooms till brown then add the ginger, garlic and pasanda spice. Cook for 2 minutes more continuously stirring. Add 100ml of water with the stock cube to the mushrooms and bring to the boil.
- Lower the heat and add the green beans, kale and raisins. Simmer for 8 mins until the beans are tender. Add the creme fraiche and salt and pepper as required.
- Pour the contents of the frying pan into the roasting tray and mix the cauliflower and squash with the other ingredients. Serve the rice and top with the curry and a sprinkle of almond flakes and coriander.