Spicy Curry Rice With Vegetables Recipe

About this recipe

A flavorful and spicy dinner option featuring tender pork, aromatic curry, and perfectly cooked rice, all gluten-free and satisfying for a hearty meal.

Ingredients

• - Old India Coriander Leaves
• - Potts Vegetable Stock Can
• 1 Kg Carrots - 1kg
• 200G Lucullus Sambal Nasi Goreng, 200G
• 30G Natoora Organic Spanish Red Chillies
• 10 Kg Pegasus Aaa Jasmine Fragrant Rice 10kg
• - Ktc Vegetable Oil
• 290G Portland Mills Jamaican Curry Powder, 290G

Instructions

1. 1. Heat 2 tablespoons of vegetable oil in a small frying pan over medium heat. Add 200 g of Prime British Sirloin Steak, cut into thin slices, and fry for 3-4 minutes until cooked through. Transfer the steak to a plate and set aside.
2. 2. In the same pan, add 1/4 cup of jasmine rice and stir it into the pan juices for 1 minute to coat the grains.
3. 3. Stir in 1 teaspoon of curry powder and 1/2 cup of vegetable stock. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
4. 4. Add 150 g of julienned carrots and cook for an additional 5-10 minutes, until the rice and carrots are tender. Add a splash of water if the pan becomes too dry.
5. 5. Return the cooked steak to the pan and stir in 1 teaspoon of sambal. Heat through for 1-2 minutes.
6. 6. Serve the dish hot, garnished with thinly sliced red chilli and fresh coriander leaves for a burst of flavor.