2tbsp sunflower oil 1 large organic onion, chopped 2 garlic cloves, crushed 2 red chillies, deseeded and chopped 1 tbsp medium curry paste 225g (8oz) organic long-grain rice 400g (14oz) can organic kidney beans, drained and rinsed 400g (14oz) can organic black-eye beans, drained and rinsed 850ml ( 1½ pints) vegetable stock 115g (4oz) frozen petit pois 2tbsp flat leaf parsley, roughly chopped
For the raita 280g (10oz) organic natural yoghurt 3tbsp mango chutney 3tbsp fresh mint leaves
Method:
1. In a large pan or wok heat the oil and fry the onion for five minutes until lightly golden. 2. Add the garlic, chilli, curry paste, then stir in the rice. Cook for a further minute. 3. Stir in the beans, pour in 500ml (18fl oz) of the stock, and season well. 4. Bring to the boil, cover and simmer for 20-25 minutes or until the rice is cooked, adding extra stock if needed. 5. Add the petit pois for the final 5 minutes of cooking time. 6. Meanwhile, make the raita. Place all the ingredients into a blender and whiz for a few seconds. Season to taste. 7. Pile the steaming hot rice into warm serving bowls and scatter over the parsley. Serve with the raita.
Go to What to Buy for details about organic dairy products.
