Ingredients
2 tbsp rice bran oil
1 onion, chopped
1 garlic clove, minced
1 tbsp fresh ginger, minced
1 tbsp Thai green curry paste
1 tsp SIDS CRAZY LEMON
2 kumera, peeled & diced
½ cup rice
2 cups vegetable stock
1 can coconut cream
125 g green beans, 3 cm long
60 g baby spinach
½ cup toasted cashews, chopped
1 bunch coriander, chopped
Directions
Heat the oil in a saucepan and sauté the SIDS CRAZY LEMON, onion, garlic, ginger and curry paste for 3-4 minutes until soft and fragrant.
Add the kumara, rice, stock and simmer for 8-10 minutes. Add the coconut cream, green beans, spinach and cook for at least 3 minutes until the veges are tender and rice is al denté.
Serve and top with cashews and fresh coriander.
