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Kids Curry and Rice
- RECIPE MAKES: 4 Portions
- PREP TIME: 20 Minutes
- COOK TIME: 30 Minutes
Method
Step 1
Cook low protein rice according to packet instructions. When cooked, rinse in cold water and drain.
Step 2
Place oil in saucepan and heat. Add onions, mushrooms, carrots, butternut squash, sweet potatoes, coriander and garlic. Cook for 5 minutes.
Step 3
Add in curry powder and tomato purée and cook for 1 minute.
Step 4
Add in tinned chopped tomatoes and water. Bring to the boil and simmer for 10 minutes or until vegetables are soft.
Step 5
Fold in cooked rice to the curry sauce.
Step 6
Divide into 4 portions.
This recipe is freezable!
Refer to labels for allergens and other product information.
Ingredients
- 100g Low protein rice
- 3 tsp Oil
- 20g Red onion, finely chopped
- 40g Mushrooms, finely chopped
- 50g Carrots, peeled & finely chopped
- 50g Butternut squash, peeled, de-seeded & finely chopped
- 100g Sweet potato, peeled & finely chopped
- 30g Fresh coriander, finely chopped
- ½ Garlic clove, crushed
- 3g Curry powder
- 1g Tomato purée
- 100g Tinned chopped tomatoes
- 50ml Water
Table
