Made With Riced Broccoli
Carbs
7g
Time
30 mins
Calories
145
Veg Servings
2
Ingredients
- 2 packs of Fullgreen Broccoli & Cauliflower Rice (400g / 14oz)
- ½ a can of Tinned Plum Tomatoes
- ½ a Scotch Bonnet Chilli, finely chopped
- 1 tsp of Mild Curry Powder
- ½ an Onion, finely chopped
- 1 tsp of Tomato Paste/Puree
- 1 Bay Leaf
- A pinch of Thyme
- Olive oil
- 1 Red Bell Pepper (optional)
- Smoked Paprika (controversial)
- Salt & Pepper to taste
Method
- 1 Preheat the oven to 180°C / 350°F . Slice and deseed the Red Bell Pepper. Then lightly oil and sprinke with Smoked Paprika before roasting on a tray for 15-20 minutes
- 2 When the Pepper is roasted, blend with Plum Tomatoes, Onion, and half a deseeded Scotch Bonnet Pepper.
- 3 Add a Stock Cube, Curry Powder and Tomato Paste and mix thoroughly until you have a smooth, spicy paste.
- 4 Preheat a non-stick skillet/frying pan over a medium/high heat and bring this paste to a simmer before adding Bayleaf, Thyme, Salt and Pepper and Chicken Stock.
- 5 Cover the and cook over medium-low heat for 10 minutes. Then add your Fullgreen Cauli Rice and Gently stir so that it's coated in sauce. If the sauce has become too thick to properly coat the Cauli Rice, add a tiny bit of water
- 6 Once heated through serve with some grilled or BBQ meat, Platain and salad - and enjoy!!
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