Ingredients:
Serves 2
2 medium onions peeled and sliced
4 cloves garlic peeled and sliced
500g mushrooms sliced
2 bell peppers sliced
1 head of broccolli diced
2 tablespoons Flavour Fusion Chilli and 1 extra tablespoon for garnish
1 tablespoon extra virgin coconut oil
1 tin coconut milk
3 teaspoons vegan green thai curry paste
2 tablespoons chopped fresh coriander
1 red chilli chopped finely (optional)
1 cup of organic brown basmati rice and 2 cups water
himalyan pink salt and black pepper for seasoning
Method:
Heat oil in wok or heavy based pan.
Add garlic and onoin and fry gently until golden brown
Add other vegetables and mix and cook over a medium heat until soft
Add 2 tablespoons Flavour Fusion Chilli or Garlic stir and mix in well
Add tin of coconut milk and season with salt and pepper if needed
Cook over a low heat for 45 minutes to blend all ingredients
Meanwhile put rice and water in a saucepan, bring to the boil and simmer for 25-30 minutes
Serve and sprinkle fresh coriander and Flavour Fusion Chilli or Garlic.
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