Serves: 2 Time: 30 minutes
- 200g basmati rice
- 3 cloves garlic, finely sliced
- 1 tbsp curry powder
- 625ml veg stock
- 1 orange pepper, deseeded and diced
- 5 spring onions, sliced
- 50g sugar snap peas, halved
- 100g cauliflower florets
- 100g broccoli florets
- 50g peas
- 10g fresh coriander, roughly chopped
- 30ml lemon juice
- Salt and pepper to taste
Heat some oil in a frying pan on a medium heat. Add the garlic, rice and curry powder and cook for 3 minutes before turning down to a low heat.
Add the veg stock, cover and simmer for 15 minutes or until the rice is cooked and the stock has been absorbed.
While the rice is cooking, heat some oil in a large saucepan over a medium heat and add all the veg. Cook for 10 minutes stirring frequently.
Once the rice is cooked add it to the veg with most of the coriander and the lemon juice and mix well.
Serve with the remaining coriander to garnish.