This is one of those recipes that delivers far far more than its name suggests. It’s so full-flavoured and satisfying as well as delivering a wonderful depth of nutrients. Even better, it takes just 20-25 mins to make and is never going to break the bank.
In a large heavy, high-sided frying pan gently fry the onion and chilli in a couple of good large glugs of olive oil for a couple of mins until the onion is translucent, then add the garlic and dried spices, and some salt (about a teaspoon), stir and cook gently for another minute.
Now add the cauliflower and carrot and put a lid on the pan for 2-3 mins to let them soften. Then add the rice, curry paste if using, and the stock. Stir and put the lid on, cook on a gentle to medium heat until the water absorbs – stir every few mins It should take about 15 mins. Remember to add more stock or water if need be – if you do so you may need to add more seasoning. To finish, stir in the yoghurt and peas and and briefly heat through.
Taste for seasoning and serve with fresh coriander.
Carrots not only pack a punch of vitamin A and beta carotene – fabulous for eye health and vision as well as protection of DNA, normal function of the immune system, healthy skin and mucosal membranes. Carrots also provide plenty of vitamin C which supports immunity as well as skin and tissue health.
Make every day this delicious with a weekly nutrition plan from Nuush.
Dangling a carrot in front of a donkey—or anyone else for that matter—is not nice, and not fair, unless you eventually plan to give it up to them.
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