Rainbow Curry & Rice

Cooking Time
40 Minutes

Portions
4

Ingredients

Increase Portion Size

• g Korma Paste
• ml Country Range UHT Dairy Whipping Cream
• ml Water
• ml Country Range Coconut Milk
• g Country Range Fancy Peas
• g Mushrooms
• g Butternut Squash
• g Spring Onion (bunch)
• g Carrot
• g Tender Stem Broccoli
• g Country Range Sweetcorn
•   tsp Turmeric
• g Country Range Paprika
• ml Country Range Vegetable Bouillon Paste

• 1

  Step 1

  Prep the Vegetable Bouillon as per instructions
• 2

  Step 2

  In two separate small pans split the rice and stock evenly
• 3

  Step 3

  Add turmeric to a small pan to create yellow rice and paprika to another to make red colored rice
• 4

  Step 4

  When the rice cooks you will have different colors. (red, yellow and white)
• 5

  Step 5

  Simmer all the rice for 12 mins. Then mix together to make your rainbow rice and keep warm
• 6

  Step 6

  Dice all the veg to 1cm squares.
• 7

  Step 7

  Gently fry the veg for 10 mins. If it gets too dry add a splash of water
• 8

  Step 8

  Add the korma paste and water and simmer for 2 mins
• 9

  Step 9

  Add the cream and simmer for another 2 mins
• 10

  Step 10

  Serve with rainbow rice

Ingredients

• 130 g Korma Paste
• 30 ml Country Range UHT Dairy Whipping Cream
• 50 ml Water
• 310 ml Country Range Coconut Milk
• 25 g Country Range Fancy Peas
• 25 g Mushrooms
• 0.25 g Butternut Squash
• 1 g Spring Onion (bunch)
• 1 g Carrot
• 2 g Tender Stem Broccoli
• 15 g Country Range Sweetcorn
• 1 tsp Turmeric
• 75 g Country Range Paprika
• 225 ml Country Range Vegetable Bouillon Paste