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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A quick and delicious way to use up cooked rice and other vegetables at the end of the week.
1 Spray a large pan with oil and set over a medium-high heat. Add all vegetables except spinach and cook, stirring, for 4–5 minutes. Add spinach, rice and curry powder and stir-fry for 2–3 minutes, until rice is warmed through.
2 Add peanuts and stir to combine.
3 Serve rice garnished with coriander, if using, and yoghurt.
Make it gluten free: Check curry powder is gluten free.
Make it vegan: Substitute coconut yoghurt for dairy yoghurt.
Make it low FODMAP: Only use the green tips of the spring onion, swap garlic for ½ tablespoon garlic infused oil, limit courgette to 65g, and choose curry powder with no onion or garlic.
Calories 519 cal
Kilojoules 2170 kJ
Total fat 21 g
Saturated fat 3 g
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