g thumb sized piece of fresh ginger, finely chopped
g green chillies, finely chopped
g birdseye chillies
g bay leaves
g tin coconut milk
g plant-based milk A squeeze of half a lemon
tsp Turmeric
tsp Mustard Seeds
tsp Chilli Flakes
tsp Sea Salt
1
Step 1
Heat a deep pan with a glug of olive oil / coconut oil, then add the onion, chilli and ginger & fry for 6-7 minutes.
2
Step 2
Add the garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices.
3
Step 3
Mix the plant-based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes.
4
Step 4
Meanwhile in a pot add 150g Tilda Pure Original Basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy).
5
Step 5
Taste test the curry adding a little more salt & pepper if needed then serve.
Ingredients
150 g Tilda Pure Basmati Rice
1 g white onion, finely chopped
4 g cloves garlic, finely chopped
1 g thumb sized piece of fresh ginger, finely chopped