Ingredients

• 2 cups (400g) SunRice Basmati Indian Aromatic Rice
• 3 cups water
• 1 tblspn brown mustard seeds
• 2 tblspn oil
• 2 onions, chopped
• 1/3 cup curry paste
• 400g can tomatoes
• 1/2 cup yoghurt
• 1 cup coconut milk
• 2 carrots, sliced
• 200g cauliflower florets
• 2 baby eggplants, sliced
• 200g green beans, halved
• 150g broccoli florets
• 2 zucchini, sliced
• 100g baby button mushrooms, halved
• salt to taste

Instructions

Bring rice and water to the boil in a saucepan, reduce heat and simmer, covered for 12 minutes. Remove from heat and stand covered whilst preparing other ingredients. Place the mustard seeds in a dry pan and heat until they start to pop. Add ghee or oil and onion to pan; cook, stirring, until onion is just soft. Add curry paste and stir until mixture is fragrant. Add tomatoes, yoghurt and coconut milk; stir over heat until combined. Add carrot and simmer, uncovered for 5 minutes. Add cauliflower and eggplant; simmer for 5 minutes. Stir in remaining ingredients; simmer, uncovered, for 10-12 minutes. Serve with basmati rice.

Tips

This recipe is also gluten free, provided the gluten free ingredients/brands are used.