With thanks to Lauren Lovatt, Chef and Entrepreneur, Creator of Plant Academy

 

Ingredients

Rice

150g short grain brown rice

 

Curry

• 1 Red Onion, peeled and finely sliced
• 1 white onions, peeled and finely sliced
• 1 tbsp coconut oil
• 1 inch of Ginger
• 1 Clove of Garlic
• 1 tsp Curry Powder
• 1 tin (400g) of Coconut Milk
• 400ml tomato passata
• A handful of Spring Greens or White Cabbage, finely sliced
• 150g, (1 large) white potato, washed & cut into 2 cm cubes
• 150g, (1 large) sweet potato, washed & cut in 2 cm cubes
• 1 tsp curry powder
• 2 tbsp coconut oil

 

Ultimate Oil Blend & Lime Slaw

• 2 carrots (roughly 200g), washed peeled and grated
• 1 Kolrabi, peeled and grated (or use more carrot)
• 30g coriander
• 1 lime zest and juice
• 2 tbsp Udo’s Ultimate Oil Blend
• ¼ tsp chili flakes
• ½ tsp salt

 

To serve:

• 3-4 tbsp plant-based yoghurt, like coconut
• Extra lime

 

Method

Preheat the oven to 180 degrees Celsius

 

CURRY - Place a large saucepan on the heat and add 1 tbsp of coconut oil. When the oil is hot, add the sliced onion and cook with a pinch of salt for ten minutes, stirring often, until soft and very lightly coloured. Now add the garlic, ginger curry powder, and cook for a further minute, then add the passata and coconut milk and leave on a low heat for the flavours to infuse. Par boil the potatoes by placing them in a medium sized saucepan covered in boiling water and simmer for ten minutes until cooked through but not too soft. Drain the potatoes from the water and place the potatoes on a baking tray with the rest of the oil curry powder and salt and roast for 20 minutes until golden.

 

RICE - Cook the rice by placing it into a saucepan covered in plenty of filtered water, then bringing to the boil. Once boiling, reduce the heat and simmer for 35 minutes while you complete the remaining steps.

 

Ultimate Oil Blend & LIME SLAW - Place the grated root vegetables in a mixing bowl and add the oil, lime, chilli and salt, toss and leave to marinade.

 

CURRY - When the potatoes are cooked and lightly golden add them and the spring greens to the saucepan and leave them to wilt for a minute or two and taste the curry for seasoning.

 

To Serve - Check the rice is cooked and if it is turn off the heat, by which time, everything should now be coming together. Drizzle 2 tbsp of Udo’s Ultimate Oil Blend over the rice with a pinch of salt and stir it to dress it. Serve the rice topped with curry, slaw and a good squeeze of lime and spoonful of yoghurt. Enjoy hot!