Rainbow Curry & Rice

Cooking Time
40
Portions
4

Ingredients

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  • 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