Vegetarian Fruity Curry with Cinnamon Rice
Serves 4
Prep Time 40 mins
Cooking 45 mins
Level low
Ingredients
- 1 Diced Red Onion
- 100g Can,rinsed and drained Mayor Red Kidney Beans
- 100g Can, rinsed and drained Mayor Chickpeas
- 50ml Vegetable Oil
- 1 Green,diced Apple
- 1 small, diced Leeks
- 3, Chopped Cloves of garlic
- Small, chopped Coriander leaves
- 3tbsp, medium spiced Curry Powder
- 1 Small tin (keep the syrup) Cubed pinapple rings
- 1/2 Small,chopped Chilli pepper
- 1tbsp Ground Cumin
- 100g Mayor Polpa (tomato pulp)
- 100g Pinto's Pride coconut milk
- 1tbsp, crushed Coriander seeds
- 1 Cinnamon stick
- 1 star anise
- 1 Cup Parboiled Rice
- 3 Cups Pinto’s Pride Vegetable Spoon Stock
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.
Recipe by Aceline Media
