It’s meatless Monday over here and this is tonight’s dinner. I really love how well the beans go with this rice. So simple, so delicious.
For the beans:
1 cup boiled beans (I used red kidney beans)
1 onion
1 tsp garlic paste
2 tsp tomato paste
2 carrots (diced)
2 ripe tomatoes
2 tsp curry powder
1 tsp chicken masala
1 chicken bouillon cube
1 cup vegetable stock
Salt to taste
Method:
Sauté the onion till soft and add the garlic. Add the tomato paste and stir in. Then add the tomatoes and spices and let that simmer till mushy. Add the carrots and beans and stir in. Add the stock and simmer on low heat till thickened.
For the rice:
1 cup washed rice
1 onion
2 tsp tomato paste
2 blended tomatoes
1 tsp cumin
1 tsp coriander
Salt to taste
1 1/2 cups water
Method:
Sauté the onion till soft and add the spices and tomato paste. Then add the tomatoes and cook down till slightly thickened. Add the rice and stir in till coated. Add the water, season and cook on high heat till the water is almost done. Set to low heat and simmer till ready and fluffy.
Slice the plantain as you’d like and fry till golden brown.
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OATY SANDWICH COOKIES
One Pan Summer Chicken
CREAMY VEGAN GARLIC PASTA
