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Preparation time: 45 minutes


  • 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