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#2 parsnips
#2 potatoes
#1 onion
#2 cloves garlic
#1 chilli
#piece of fresh ginger
#2 teaspoons brown mustard seeds
#1 teaspoon ground cumin
#1 teaspoon garam masala
#splash shoyu
#2 pints water
#seasoning
Heat the oil and pop the mustard seeds.
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200g long grain rice;
250g tomatoes, peeled, seeded and diced;
1 onion, chopped;
1 carrot, diced;
150g sweetcorn kernals;
90g frozen peas;
1 garlic clove, crushed;
2 tbsp tomato puree;
500ml hot vegetable stock;
2 tbsp olive oil;
salt and pepper;
chopped parsley to garnish (optional)
Heat the oil in a frying pan and gently cook the carrot and onion until softened.
Stir in [...]
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