Get cookin'!
| 1 cup | basmati rice |
| 500g | mixed vegetables (carotts, leeks, peas, broccoli...) |
| 1 tbsp | coconut oil |
| 1 | onion |
| 1 inch | ginger (grated) |
| 1 tsp | cumin powder |
| 1 tsp | coriander powder |
| 1 tsp | chili flakes |
| 1 | bayleaf |
| 1 tsp | turmeric powder |
| 1/4 tsp | cinnamon powder |
| 1 pinch | clove powder |
| 150ml | vegetable stock |
| 2 tbsp | plain yogurt |
| 1/2 | lemon, zest and juice |
| handful | parsley, chopped |
1. Cook your rice while preparing the curry.
2. Roughly chop your vegetables and dice onions. Heat oil in a wok or large frying pan and sauté onions and garlic for a few minutes before adding the vegetables. Add spices and vegetable stock, and simmer for around 15min until vegetables are tender - add more water if needed.
3. Stir in yogurt and season to taste.
4. When the rice is cooked, stir in lemon zest, 1 tbsp of lemon juice and chopped parsley, serve with the vegetable curry.
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