Stefanie Parnell's curried mango rice
Average rating:
This West Indian-style rice is great as a tasty side dish to curry or just have it on it's own as a healthy snack.
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Cooking time: 20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
- 200g brown rice (allow 50g or 1/4cup of dried rice per person)
- 1 fresh mango, chopped
- 1 x 200g pack of Mange Tout, cut in half and steamed (or use peas)
- 1 onion, sliced
- Sunflower oil, for frying
- 2tsp curry powder
- 2tsp vegetable stock powder
Method
- Cook brown rice according to packet instructions - when nearly done, add some vegetable stock powder to the rice (as substitute to salt).
- Then heat sunflower oil in a saucepan and fry the onions on high heat until they start to colour, add the chopped mango and turn down the heat to half. Add curry powder to your taste and put lid on to keep in any juices.
- After 2-3 mins stir in the Mangetout, drain the rice and add to the pan. Mix all well and season again if necessary.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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