TILDA Pure Basmati Rice (035322)
KNORR Vegetable Bouillon Jelly
KNORR BLUE DRAGON Thai Red Curry Paste (050931)
KENTISH OILS Jalapeno Chilli Infused Cold Pressed Rapeseed Oil (051192)
SYSCO Classic Ground Cumin
CHEF WILLIAM Cinnamon Sticks
CHEF WILLIAM Whole Green Cardamom Pods
MALDON Flaked Sea Salt (052802)
CENTAUR Coconut Milk (18% Fat Content)
Recipe for the curry - Cut all vegetables into bitesize chunks. In a thick bottomed pan sauté onions, peppers, potatoes and butternut squash until onion and peppers are soft. Add red curry paste and cook for a few minutes. Add veg stock and coconut milk, bring to the boil. Add cauliflower, carrots and baby corn and leave to simmer until veg is cooked but with a slight crunch. Add spinach and leave to wilt. Serve with rice and other accompaniments.
Recipe for the rice - Rinse basmati rice and soak in water for ½ an hour. Wash and chop spinach leaves. Deseed chillies, peel garlic and ginger, cut into small chunks. Place in a blender and puree until smooth. Keep to one side. Heat some oil in a saucepan and add cinnamon, cardamon, star anise and cumin seeds cook for a minute then finely sliced onion and cook until golden. Add the spinach puree and cook for another 4-5 mins. Cook rice in boiling water until ‘al dente’, drain and rinse. Add rice to spinach mix and stir well. Ratio of rice to spinach should be 4:1 so its not too wet. Garnish with red chillies.