Saturday, October 04, 2014

Vegan Curry Risotto

This simple vegan curry risotto is absolutely amazing - full of flavour and very filling. Because it's so easy it's perfect for a quick weeknight dinner and you can easily increase the amounts to serve more people. Enjoy!

Serves 2:

  • 1 onion, diced
  • Thumb sized piece of fresh ginger, grated
  • 2 garlic cloves, crushed
  • 250-300ml cold water
  • Pinch of parsley (dry or fresh)
  • 1 vegetable oxo cube
  • 2-3 tsp mild curry powder
  • 1/2 tsp cumin
  • 3-4 handfuls of arborio rice
  • Handful of sultanas

For the risotto
  • Place the onion in a wok with a dash of olive oil on a low heat
  • Add ginger and garlic to the wok, cook until the onion is softened
  • In a measuring jug, add the water, parsley, oxo cube, curry powder and cumin. Add to the wok
  • Add in the rice and sultanas
  • Cover the wok and simmer for 20-25 minutes, until the water is absorbed and the rice is cooked (check to see the rice is cooked - if it isn't, add more water with a pinch of curry powder as needed and cook a little longer)
  • Serve and enjoy! 

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