(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.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 5g
Dietary fibre 7g
You can also use this savoury mince base in these recipes:
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