| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Servings |
people
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Ingredients
- 1 Cauliflower
- 500 g Butternut squash
- 200 g green beans
- 1 punnet mushrooms
- 1 tablespoon pasanda seasoning
- 250 g Creme fraiche
- 20 g fresh corriander
- 2cm fresh ginger
- 1 garlic clove
- raisins
- 1 tbsp Tumeric
- vegtable stock in 100ml of water
- 300 g Basmati Rice
- 30 g Flaked almonds
- 20 g Coriander
Ingredients
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Instructions
- Preheat the oven. Thinly slice the mushrooms. Peel and cut the squash into 2cm cubes. Trim top of the green beans and cut each one into 3. Finely chop the coriander including the stalks. Peel and grate or press the garlic then seperate the couliflower into florets.
- Put the cauliflower florets and the squash onto a baking tray, drizzle with oil, salt and pepper. Sprinkle 1 teaspoon of turmeric over the vegetables and shuffle around to spread the turmeric over. Roast the veg in the middle of the over for 15-20 mins, turning half way through.
- Cook the rice with a pinch of salt and the rest of the turmeric
- In a large frying pan over a medium heat, add a splash of oil, when it is hot add the mushrooms and cook till brown. Add the ginger, garlic and pasanda spice. Cook for a couple of minutes whilst stirring.
- Add 100ml of water and the stock to the mushrooms and bring to the boil. Lower the heat and add the green beans, kale and raisins. Simmer for approx 8 mins till beans are tender. Then 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 curry with a sprinkling of almond flakes and coriander.
