Ingredients
1 banana shallot (or red onion)
4 cloves garlic
1 thumb size piece of ginger (1/2 grated and 1/2 chopped)
1 red chilli
1 red pepper
180g mushrooms
100g black rice
300ml plant based milk
2 tbsp coconut cream (optional)
Spices:
1 tsp cumin
1/2 tsp turmeric
1 tsp mustard seeds (sub for 1 level tsp whole grain mustard)
2 bay leaves / curry leaves
Sprig fresh coriander to garnish
Method
Add the black rice to a pot of water and a pinch of salt and bring to boil for around 30 minutes until cooked
Dice the onion or shallot, chopped chilli and 1/2 the ginger and fry in a drizzle of olive oil for 5 minutes
Chop the red pepper and mushrooms and add to the pan along with the spices and mustard seeds and fry for a further 5 minutes
Finely chop the garlic then add to the pan and fry for around 1 minute before adding the plant based milk
Stir and allow to heat on a very low simmer for around 15 minutes
Stir in the gated 1/2 of the ginger and stir in the coconut cream (please feel free to add as much creamed coconut as you like to make this curry extra creamy
Taste test adding salt and pepper then serve up when the rice is cooked!
I added a sprig of coriander and chilli flakes to top


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