Fragrant curryReviewed by our expert panel
(at time of publication)
- 2 cups rice
- 4 cups cold water
- salt, to season
- 1-2 teaspoons curry paste (I used green curry paste)
- 2 teaspoons grated fresh ginger
- 1 teaspoon sunflower oil
- 250g button mushrooms, sliced
- 1 quantity Savoury mince
- 400g can light coconut milk
- 2 cups chopped broccoli
- small handful coriandercilantroX, chopped
- 2 tablespoons sliced almonds
- lime wedges, to serve
1 Put rice in a large pan with water. Season with salt, cover and bring to the boil. Simmer for 15-20 minutes until tender and water has absorbed.
2 Meanwhile, put curry paste and ginger in a large pan and heat gently for 1-2 minutes to warm the spices – add sunflower oil if paste is very dry. Add mushrooms. Cook, stirring, for 6-8 minutes until golden.
3 Add savoury mince and cook for 5 minutes until heated through, then stir in coconut milk. Cover and bring to the boil, then add broccoli. Cook for 2 minutes until just tender. Divide among 4 bowls. Scatter over coriander and almonds. Serve with rice and lime wedges to squeeze over.
You can also use this savoury mince base in these recipes:
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 5g
Dietary fibre 7g
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