Mango curry and vegetable pilaf
Preparation - 10 min.
Cooking -
Ingredients
Serves 4
- 75 ml (1/3 cup) Mango Chutney Stonewall Kitchen
- 625 ml (2 1/2 cups) of water or chicken broth
- 15 ml (1 tbsp.) of extra virgin olive oil
- 1 red pepper, diced
- 30 ml (2 tbsp.) of garlic, chopped
- 250 ml (1 cup) white long grain rice
- 15 ml (1 tbsp.) curry powder
- 125 ml (1/2 cup) raisins
- 312 g (11 oz) of chopped fresh spinach, steamed and drained
Preparation
- Put chutney in a blender.
- Gradually add stock and puree.
- In a large saucepan, heat oil over medium heat.
- Sauté red bell pepper and garlic for 3 minutes.
- Add rice, curry powder and raisins. Stir to mix all ingredients.
- Add the chicken stock and chutney and bring to the boil.
- Lower heat, cover and simmer until rice is tender and liquid has been absorbed (about 25 minutes).
- Add spinach.
- Turn off heat and leave to rest for 10 minutes, covered, before serving.