Add the oil, tomatoes, peppers, chillies, tomato paste and curry powder into a blender and blitz until smooth.
Place the blitzed mixture into a pan over a low heat and allow to reduce for 5 minutes.
Place another pan over a medium heat and add the butter, thyme, onion and bay leaves and fry until soft.
Add the onion mixture into the pan with the tomato mixture and add finally stir in the rice and the vegetable stock.
Allow to simmer for 20 minutes or until all the liquid has evaporated.
Remove the bay leaves before serving.
Serving suggestion: Serve alongside a fresh salad.
Top tip: Add whichever permitted vegetables you like!
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- 1 tbsp Oil
- 3 Large tomatoes, chopped
- 2 Red peppers, chopped
- 3 Red chillies, finely chopped
- 2 tbsp Tomato paste
- 2 tbsp Curry powder
- 30g Butter
- 1 tbsp Thyme
- 1 Onion, finely chopped
- 2 Bay leaves
- 200g Mevalia rice
- 600ml Vegetable stock
- You will need a blender.
