Spicy Green Vegetable Curry Rice
rating (26 votes)
This is certainly worth the effort; you will wonder why you haven't done this ages ago.
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
225g basmati rice, washed well
150g frozen peas
150g frozen soya or broad beans
100g frozen edamme beans
1 x 410g can flageolet beans, rinsed well
600ml water, roughly to cover the raw rice mix
2 x 10g vegetable stock cubes, crumbled
salt and freshly ground black pepper
50g fresh baby spinach leaves
4 tbsp chopped Thai basil
4 tbsp chopped coriander
4 tbsp chopped chives
50g soft, salted butter
Preheat the oven to 180°C 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 do not burn.
Add the onions and garlic again stir well.
Add the rice and coat well in the oil and spices, then add the peas and beans, and mix well.
Add the water and crumbled stock cubes and mix well.
Season well then bring to the 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 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.