Breadcrumbs
| Chip Shop Curry Sauce
| Smoky Spiced Veggie Rice
|
Smoky Spiced Veggie Rice
Tasty, healthy, low in fat and calories, yet big on flavour
Serves 6 (Estimated) Rating 4/5

Prep Time 15 Minutes Cooking Time 60 Minutes
Ingredients |
25g cashews |
4 tablespoon olive oil |
1 corn cob |
250g rainbow baby carrots, halved lengthways |
2 red onions, finely chopped |
2 celery sticks, finely chopped |
2 large red peppers, finely sliced |
3 garlic cloves, crushed |
2 tablespoon Cajun seasoning |
1½ tablespoon smoked paprika |
1 teaspoon chipotle paste |
2 tablespoon tomato purée |
200g heirloom cherry tomatoes, halved |
400g kidney beans, drained and rinsed |
400g cherry tomatoes |
300g long-grain rice, washed |
400ml vegetable or vegan stock |
1 tablespoon red wine vinegar |
2 tablespoon caster sugar |
2 spring onions, finely sliced |
Method |
Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. |
Remove from the heat, leave to cool, then roughly chop. |
Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. |
Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside. |
Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. |
Add the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. |
Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins. |
Now stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. |
Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed. |
Slice the corn off the cob and mix it through the rice along with the carrots. |
Season and garnish with the spring onions and cashews. |