Sunshine Yellow Curry

Ingredients:

Wild rice

Sweet corn cob, sliced

Courgette, sliced

1 tin chickpeas (use half for one portion)

1 curry sauce packet

Fresh coriander, roughly chopped

Nigella seeds

Flatbread, to serve

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Method:

1. Cook the Wild Rice:

Rinse rice under cold water.

In a pan, combine 1 cup rice with 2.5 cups water.

Bring to a boil, stir once, then cover and simmer for 35–45 minutes, until water is absorbed.

Set a timer for 20 minutes and prepare the other ingredients while the rice cooks.

2. Prepare the vegetables & Chickpeas:

Slice corn into ½ inch slices. Slice courgette in to 1cm slices. 

Heat a splash of olive oil in a non-stick pan over medium heat.

Fry corn and courgette until browned and crispy, turning frequently. Transfer to a dish, set aside and cover to keep warm.

Add chickpeas to the pan and fry until golden.

3. Make the Curry:

Stir in the curry sauce packet to the chickpeas and bring to a boil.

Reduce to a simmer, add a little water if needed to reach desired consistency.

Season to taste. Too spicy? Add in  a little coconut cream or yogurt before sserving

4. Serve:

Drain rice, fluff with a fork, and add to serving bowls.

Top with the curry, sauteed corn and courgette, chopped coriander, and Nigella seeds.

Serve with warm flatbread and enjoy!