A super quick and simple dish I love to make (and usually have all of the ingredients on hand) is curry rice. We eat it as a quick weeknight dinner and also pack it in lunchboxes to take to work as it still tastes great cold. Add some cooked meat, spinach, Greek yoghurt, cucumber or sultanas if available, but tastes great as is.
Want to know more about why we love homemade beef broth so much? Check out our blog post on what to do with homemade bone broth and why you should be making it.
Serves 3
+ dairy free
+ gluten free
+ egg free
Ingredients
1 brown onion, peeled and halved
2 garlic cloves, peeled
30g olive oil
400g basmati rice, rinsed
700g homemade beef broth
Salt (if broth is not already salted)
100g frozen peas
100g frozen corn
2 tbsp curry powder
Method
- Place onion and garlic in TM bowl, chop for 5 seconds, speed 5.
- Add olive oil, sauté for 4 minutes, Varoma temperature, speed 1.
- Add rice, broth, salt (if needed), frozen vegetables and spice mix. Cook for 9 minutes, 100°C, reverse speed 1. Allow to stand in TM bowl for 10 minutes before serving.
Note: This dish can easily be made without a Thermomix: In a sauce pan sauté garlic and onion in olive oil until softened, add all other ingredients and stir on a low simmer until most of the stock has been absorbed by the rice. Then turn the heat off, put a lid on and allow to sit for 10 minutes.
Watch the video below to see alyce cook the Curried Rice recipe from Quick Dinners…
