I made this for lunch at the weekend – wanted to use up some of the veggies in the fridge and concocted this dish that I’ve called Tropical Curried Rice. The measurements on this are based on me grabbing stuff out of the fridge – really, you can put what you like into this!
Tropical Curried Rice
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
½ pint basmati rice
1 pint water
1tsp ground turmeric
1tsp ground cumin
½tsp ground coriander
1 small red onion, finely diced
handful sugarsnap peas, sliced
1 small carrot, finely diced
½ small pineapple, cut into small pieces
½ cup frozen sweetcorn
handful of sultanas
handful of flaked almonds
1tsp olive oil
Place the rice, olive oil and spices into a pan and add the water, bring to the boil then add the carrots.
Turn the heat down and simmer the rice and carrots for 7 minutes with the lid on.
Remove from the heat and stir in the sugarsnap peas and frozen sweetcorn. Pop the lid back on and leave off the heat for 7 minutes.
To serve, stir in the red onion, pineapple, sultanas and flaked almonds.=
Sprinkle some more almonds on top if you wish.
Fresh coriander or parsley would also have been a great addition!
Serve warm or cold (I never re-heat rice)
Disclaimer: Please remember, I’m not a dietitian I follow and tweak recipes, or create my own. Calorie counts (if applicable) are worked out using resources online. Always check with your doctor before going on any weight loss programme.