A bit of this, a bit of that
- 30ml (2tbsp) sunflower or vegetable oil
- 6 spring onions, topped, tailed and sliced
- 250g (9oz) cauliflower, broken into small florets
- 1 aubergine, cut into chunky pieces
- 2 carrots, peeled and sliced
- 100g (3 ½oz) trimmed green beans, cut in half
- 1 jar of Dhansak curry sauce
- 125ml (4floz) water
- 100ml (4 floz) Onken Natural Fat Free Yogurt
- 200g (7oz) Basmati rice
- 5mlsp (1tsp) ground turmeric
- 25g (1oz) flaked almonds, dry pan browned
- To serve:
- Mint leaves
- Onken Natural Fat Free Yogurt
- 1 Heat the oil in a large saucepan and cook the spring onions for 2 -3 minutes. Add the cauliflower, aubergine and carrots and fry a further 3 minutes before adding the sauce and water.
- 2 Bring to the boil, cover and simmer for 20 minutes stirring occasionally. Add the beans and cook a further 5 – 10 minutes until the beans are just soft.
- 3 Meanwhile, rinse the rice in a sieve under cold running water, and then cook according to the manufacturer’s instructions putting the turmeric in the cooking water. Drain.
- 4 Stir the yogurt into the curry until blended and then place the rice on the top and just stir a couple of times.
Serve topped with the browned flaked almonds and mint leaves with extra yogurt or a raita dip as an accompaniment.
Cooks Tip: For a non vegetarian option, swap the aubergine and half the cauliflower for 500g (1lb 2oz) of sliced chicken breast. Fry the chicken with the onion and then continue with the rest of the recipe.