By the end of 2017 I knew something needed to change. It became apparent to me that the food I was consuming was having a negative impact on my body and health. I wasn’t as fit as I used to be and I was always tired, which didn’t help when I was only having a few hours of sleep. So, this year I decided to make a change by incorporating more vegetables and fruit into my diet – which is what inspired this week’s recipe.
This week, I decided to make one of my favourite dishes, a coconut curry, but I substituted the meat with more vegetables.
Hope you enjoy!
Essie Eats x
WHAT YOU’LL NEED
- Wooden spoon
- Frying pan
- Chopping board
- Can opener (for the coconut milk)
Handful of the following:
- 8 Broccoli florets
- 6 mushrooms (diced)
- Handful of Mange tout (or Sugar snap)
- Handful of baby corn (7 pieces)
- 1 Spring onion
- 3 pieces of chanterelle mushrooms (optional)
- 230g of brown rice
- 2 Knorr cubes or vegetable cubes
- Black pepper
- 1 tbsp Olive oil
- 400ml of coconut milk
- Put some hot water in a saucepan to boil and add a pinch of salt. Then pour the rice into a sieve and rinse with warm water.
- Now add the rice to the pan of water. Cook for 25 minutes.
- Whilst the rice is cooking, fry the onions, and chilli, then add the garlic. Add a pinch of salt to taste.
- Once the onions have slightly softened, add the spring onions, baby corn, broccoli. Then sprinkle one Knorr cube and stir. (Tip: If the vegetables are sticking and you don’t want to add anymore oil, then just add a table spoon of water)
- Now add half of the coconut milk and stir, then stir in the remaining amount. Then cook for 10 minutes and stir.
- Once ready, serve with the brown rice and that’s it – dinner is done!