This is certainly worth the effort; you will wonder why you haven't done this ages ago.
Ingredients
- 4 tbsp oil, any will do
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp fennel seeds
- ½ tsp dried red chilli flakes
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 225 g basmati rice, washed well
- 150 g frozen peas
- 150 g frozen soya or broad beans
- 100 g frozen edamme beans
- 410 g flageolet beans, rinsed well
- 600 ml water, roughly to cover the raw rice mix
- 20 g vegetable stock cubes, (2 x 10g) crumbled
- salt and freshly ground black pepper
- 50 g fresh baby spinach leaves
- 4 tbsp fresh Thai basil, chopped
- 4 tbsp coriander, chopped
- 4 tbsp chives, chopped
- 50 g soft salted butter
Instructions
- Preheat the oven to 180C Gas 4.
- Heat the oil in a wide, deep ovenproof pan, add the spices and cook for a couple of minutes to release their flavour, but take care they do not burn.
- Add the onions and garlic again stir well.
- Add the rice, coat well in the oil and spices, then add the peas and beans, mix well.
- Add the water and crumbled stock cubes and stir.
- Season well, then bring to a boil, stirring, then add the spinach on top.
- Cover the pan with a tight-fitting lid and cook in the oven for 14-16 minutes, or until the rice is tender.
- Once cooked remove, from the oven (the spinach will have wilted and, the water will have absorbed nicely)
- Add the basil, coriander, chives and butter and really stir well, then check the seasoning.
- Re-cover and leave for 10 minutes to rest. Then serve
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Spicy Green Vegetable Curry Rice
Amount per Serving
Calories
567
% Daily Value*
Fat
28
g
43
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Cholesterol
27
mg
9
%
Sodium
973
mg
42
%
Potassium
560
mg
16
%
Carbohydrates
67
g
22
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
