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Vegetarian fruity curry with cinnamon rice

Serves:

2022-05-21

Ingredients

  • 1 red onion, diced
  • 100g tin kidney beans, rinsed and drained (Mayor)
  • 100g tin chickpeas, rinsed and drained
  • 50ml vegetable oil
  • 1 green apple, diced
  • 1 small leek, diced
  • 3 cloves garlic, chopped
  • Small bunch coriander, chopped
  • 3 tbsp. medium spiced curry powder
  • 1 small tin pineapple, diced (keep the syrup)
  • 1/2 small chili, chopped
  • 1 tbsp. cumin
  • 100g tomato pulp(Mayor)
  • 100g coconut milk
  • 1 tbsp. coriander seeds, crushed
  • 1 cinnamon stick
  • 1 star-anise
  • 1 cup parboiled rice
  • 3 cups vegetable stock

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Method

In a bowl mix together the onions, garlic, beans, apple, drained pineapple, chilly, curry, cumin and vegetable oil.

Preheat a sauté pan and brown all the curry mix. Next, add in the syrup from the pineapple, tomato pulp, coconut milk and simmer.

In a small pan, sauté the crushed coriander seeds together with the cinnamon stick and star anise in a knob of butter for 2 minutes. Add in it the rice and stir, pour in the stock cover and simmer until cooked through and all the stock is absorbed. Adjust the rice with seasoning and mix in the fresh coriander. Serve with the fruity curry sauce

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