Made With Riced Cauli w Carrrots & Peas
Carbs
14g
Time
30 mins
Calories
210
Veg Servings
3
Ingredients
- 2 packs of Fullgreen Riced Cauliflower with Carrots & Peas (400g / 14oz)
- 1 tin of Butter Beans, drained (14 oz / 400g)
- 1 tin 400g (14 oz) tin chopped Tomatoes
- 1 medium Onion, chopped
- 4 tsp of Garlic Paste - or 2 cloves of fresh, chopped Garlic
- 2 tsp of Ginger Paste
- 1½ tbsp of Mild Curry Powder
- 2 tsp of Garam Masala
- 1 tsp of Ground Coriander
- ½ tsp of Ground Cumin
- ½ tsp of Turmeric
- 1 small tin of half-cream Coconut Milk (200g / 7 oz)
- A handful fresh, chopped Coriander
- A little Oil
- Salt & Papper to taste
Method
- 1 Rinse and drain the Butter Beans and set them aside.
- 2 Heat a little Oil in a large non-stick frying pan and sauté the chopped Onion over Medium heat, until soft and slightly browned
- 3 Add the Garlic and Ginger pastes, Curry Powder, Garam Masala, Ground Coriander, Cumin and Turmeric. Cook for a further minute or two - until fragrant, continuously moving so it doesn't stick.
- 4 Pour in the chopped Tomatoes and Coconut Milk. Stir until everything is combined and the Coconut Milk's fat is fully dissolved. The sauce should be silky smooth.
- 5 Now add the Butter Beans and bring to a gentle simmer, before reducing the heat to Low. Season with Salt and Pepper and cook for 15 minutes - until the Curry Sauce thickens
- 6 Whilst the Curry is cooking there's plenty of time to prepare the Cauli Rice (it only takes a few mins). If you can't get to Asda (to buy our Cauli Rice with Carrots and Peas), pour a cup of frozen Carrots and Peas into a seperate pan and stir over a gentle heat until the veg thaws. If you are trying our new product, simply skip that step and add the Cauli Rice to the pan, cooking for 2 minutes.
- 7 When the Curry is ready, sprinkle a handful of chopped Coriander over the top and serve immediately with the Cauli Rice
- 8 Enjoy and tell us what you think!
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