Ingredients
- 3 cups vegetables such as eggplant, carrot, cauliflower and potatoes
- 1 cup short grain rice
- 1 packet Golden Curry
- 2-3 cups water
- 2 tablespoons oil
- Seaweed flakes for garnish
Method
- Chop vegetables into large cubes
- Heat oil in large pan and fry vegetables for a few minutes
- Cover vegetables with water and bring to boil
- Add Golden Curry mix and rice, stirring well.
- Bring back to near boiling then simmer gently for approximately 12 minutes or until rice has been absorbed and vegetables are tender. Add more water if required.
- Serve in individual bowls and garnish with seaweed flakes.
Product used in recipe
- S&B - Golden Curry Mild
