Method
Ingredients
Ingredients
- 150g Tilda Pure Basmati Rice
- 1 white onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 thumb sized piece of fresh ginger, finely chopped
- 2 green chillies, finely chopped
- 2 birdseye chillies
- 3 bay leaves
- 1 400g tin coconut milk
- 100g plant-based milk
- A squeeze of half a lemon
Spices
- 1/2 tsp turmeric
- 1 tsp mustard seeds
- 1/2 tsp chilli flakes
- 1/2 tsp sea salt
Method
-
Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes
-
Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices
-
Mix the plant-based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes
-
Meanwhile in a pot add 150g Tilda Pure Original Basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)
-
Taste test the curry adding a little more salt & pepper if needed then serve up!
