Looking for a quick evening meal that be cooked in one pan? We have the solution...
Makes: enough for 4
Takes about 15 mins to cook and 30 mins to cook
Takes about 15 mins to cook and 30 mins to cook
Method
1. Using the bridge cutting technique, cut the onions in half and peel away the onion skin. Using the claw cutting technique, cut thinly slice the onions.
2. Bash the garlic cloves and peel away the skin. Heat the oil in a saucepan (you need a pan with a lid), fry the onion and garlic for a few minutes until soft.
3. Add curry powder and stir for a minute. Add the rice and stock, cover and simmer for 15 minutes – a few mins before the end – add the frozen peas. Take the lid off to check all the liquid has been absorbed, then take off the heat and leave for another 10 mins for the rice and veg to finish cooking.
4. Meanwhile, roughly chop the nuts (or bash with a rolling pin if easier) and using scissors chop the herbs into small pieces.
Equipment
- large bowl
- tablespoon
- measuring Jug
- saucepan (with a lid)
- rolling pin (to bash the nuts)
- scissors
Ingredients
- 2 red onions
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon medium curry powder
- 300g wild and basmati rice mix
- 600ml veg stock
- 100g frozen peas or green beans
- 2 large handfuls spinach leaves (about 75g)
- large handful nuts e.g. almonds, hazelnuts, walnuts etc