Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable Oil 5/8 c Coconut Milk
1 Onion 1 ts Curry Paste
1 Red Chilli 1 oz Flaked Almonds
8 oz Small Broccoli Florets Juice of 1 Lemon
1 Red Pepper Zest of 1 Lemon
12 oz Basmati Rice Seasoning
2 1/2 c Vegetable Stock

Preparation: 10 minutes Cooking: 20 minutes Freezing: not suitable
Nutritional Information per serving:

534 calories 6g fibre (medium) 77g carbohydrate (medium) 21g fat
(medium) 10g saturated fat (medium) 13g protein (medium) 0.56g salt
(low) no added sugar

Preparation:

roughly chop the onion, deseed and finely chop the red chilli, deseed
and dice the red pepper, wash the basmati rice and soak it for 10
minutes in warm water, toast the flaked almonds.

1. Heat oil in a large frying pan or wok. Add onion, chilli, broccoli
and
pepper and stir-fry over a high heat for 5 minutes until golden.

2. Add rice, stock, coconut milk and curry paste and stir once.
Bring to the boil and simmer gently without stirring for 10-12
minutes until the grains are tender and liquid has been absorbed.
Season to taste. Divide mixture between serving plates, sprinkle
with
the lime juice and zest and scatter over the almonds.
Submitted By KAZ LANGRIDGE On 08-18-95

Browse by categories