Recipes

Indian Spiced Rice

A vegan and vegetarian recipe created for urbanchef.co.nz

Ingredients

1½ cups basmati rice
1 tablespoon vegetable oil
2 teaspoons mustard seeds
70g cashews
425g jar Urban Appetite Cumin & Coriander Sauté Sauce
1-2 teaspoons dried, flaked chilli (1 teaspoon for medium or 2 for hot)
2 green capsicums, deseeded and chopped rough
zest and juice of 1 large lemon
1 teaspoon sugar
a handful fresh coriander
extra coriander for garnish

Instructions

Cook the rice in plenty of simmering water for 10 minutes until cooked through then drain into a colander. While the rice is cooking, heat the oil in a heavy-based, deep-sided frying pan with the mustard seeds and cashews. Stir continuously until lightly browned and the mustard seeds begin to pop.

Add the jar Urban Appetite Cumin & Coriander Sauté Sauce, chilli flakes, capsicums, lemon zest, juice and sugar. Bring the mix to a simmer and cook for around 2 minutes. Add the hot rice and stir through to combine. Chop the coriander roughly. Remove rice from the heat and stir through the coriander. Serve in a large warmed dish topped with a little extra chopped coriander.

Serves 4

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