Gluten-free and Easy by Good Housekeeping Institute

Author:Good Housekeeping Institute
Language: eng
Format: epub
ISBN: 978-1-909397-48-4
Publisher: Pavilion Books
Published: 2013-03-15T04:00:00+00:00

Calorie Gallery

1 Cut the aubergine and butternut squash into 2cm (¾in) cubes. Slice the green beans into 2cm (¾in) pieces.

2 Heat the oil in a large pan. Add the onion and cook for about 5 minutes until a light golden colour. Add the mustard seeds and cook, stirring, until they begin to pop. Stir in the korma paste and cook for 1 minute.

3 Add the aubergine and cook, stirring, for 5 minutes. Add the butternut squash, beans, rice and 2 tsp salt and mix well. Pour in the coconut milk and add 600ml (1 pint) water. Bring to the boil, then reduce the heat, cover the pan and simmer for 15–18 minutes.

4 When the rice and vegetables are cooked, remove the lid and put the spinach leaves on top. Cover and leave, off the heat, for 5 minutes. Gently stir the wilted spinach through the rice, check the seasoning and serve immediately.

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