Rainbow Curry Rice & Veggies

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

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

Main course
Gluten-free
Vegan

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