| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 300 g rice
- 1/2 cauliflower, florets separated
- 250 g butternut squash peeled and cubed
- 100 g green beans chopped in half
- 150 g sliced mushrooms
- 125 g Creme fraiche
- 1 tbsp pasanda seasoning
- 10 g roughly chopped coriander
- 1 cm fresh ginger thinly chopped
- 1 garlic clove peeled and thinly chopped
- 75 g rasins
- 1 tbsp Tumeric
- 100 ml vegetable stock
- 15 g flacked almonds
- small handful coriander
Ingredients
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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.