Our Recipes

Directions

1. Wash the rice and put it on to boil with 4-5 cups water. Once it comes to the boil, stir and simmer for 25-30 minutes until cooked.
2. If using fresh okra, chop into 2cm lengths.
3. In a large pan or wok heat 3 tablespoons of water and add the onion and vegetables. Stir for a few minutes.
4. Add the curry powder, stir and lower the heat.
5. Add the tomato puree, tin of chopped tomatoes and half a tin of water. Stir.
6. Taste for seasoning, you may wish to add some more spice.
7. Reduce the heat, simmer for 10 minutes until the vegetables are soft (if using eggplant, may need more time or cover the pan so it cooks faster).
8. Drain the chickpeas and rinse. Add to the curry for the last few minutes of cooking.
9. Chop a tablespoon of fresh coriander, turn off the heat and stir through.
10. Drain and rinse the rice.
11. Serve the curry on a bed of rice and sprinkle with extra torn coriander.