Name: Rainbow Curry Rice & Veggies
Yield: Makes 2 portions
Ingredients: 1 handful of cherry tomatoes, halved; 1 leek, green and all, chopped; olive oil, for frying; 60 g (2 oz/scant ½ cup) precooked rice; salt and freshly cracked black pepper; dollop of coconut yoghurt, to serve; 400 ml (13 fl oz/generous 1½ cups) coconut milk; 100 g (3½ oz) sugar snap peas; 1 tablespoon yellow curry powder; ½ courgette (zucchini), chopped; 1 carrot, chopped; herb salad, to serve; ½ red (bell) pepper, chopped

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This is probably my favourite meal in the book. It sounds silly-simple, and it is. But there is something very comforting about it that makes me come back to it again and again.

Ingredients

olive oil, for frying
1 leek, green and all, chopped
1 carrot, chopped
½

Method

Heat a little olive oil in a large frying pan (skillet) and fry the leek for 5 minutes until soft. Add the other veggies and the curry powder and cook for another 5–10 minutes on simmer. Season with salt and pepper to taste. Add the coconut milk, cherry tomatoes and cooked rice and heat through. This

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Rainbow Curry Rice & Veggies

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of