Ingredients
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Preparation time: 45 minutes
Instructions
Rice- 1tsp cumin seeds
- 1tsp rapeseed oil
Heat a pan on a medium heat then add a tbsp of rapeseed oil. Once hot, add the cumin seeds and cook for 1 min stirring constantly. Once starting to sizzle, turn off heat then add the rice and mix.
From this point either cook rice in your normal way or decant into a rice cooker for cooking.
Stir fry- 1 tsp curry powder
- 15g Ginger (thumb sized)
- 1 green pepper
- 2 tbsp peas
- Prawns, chicken or vegan substitute
- 200ml water
- 1 chicken stock cube
- 2 tbsp tomato puree
- Pinch of sugar
Combine until sauce is thickened (8 mins)
Garnish with 5g fresh coriander at the end
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