Vegetable Curried Rice

ingredients

• 1 medium brown onion, diced
• 1 garlic clove, crushed
• 3 tbsp Madras curry paste
• 2 cups of pumpkin, raw and diced
• 1/2 small cauliflower, cut into florets
• 1/2 cup edamame beans, shelled
• 1 cup coconut milk, canned
• 1 cup basmati rice, washed
• 1.5 cups vegetable stock
• Salt and pepper to taste

method

1. In a large, deep pan, splash 1 tbsp of olive oil and heat over medium to high heat.
2. Add onion and garlic to the pan and cook until onion is transparent. Add curry paste to the pan and cook for 1 minute.
3. Add pumpkin, cauliflower and edamame beans to the pan and cook for 4-5 minutes, or until vegetables begin to soften.
4. Add coconut milk, basmati rice, vegetable stock and season with salt and pepper.
5. Cover and leave to simmer for 20 minutes, stirring occasionally.
6. Once the liquid has evaporated, serve!