Adding the rice to this fragrant curry transforms this dish into a one-pot wonder. Make it as hot and spicy as you like by adjusting the curry paste.
- 2 tbsp olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 1 tbsp fresh ginger, sliced
- 1 tbsp Thai green curry paste
- 2 medium orange or gold kumara, peeled and diced
- ½ cup rice
- 2 cup vegetable stock
- 1 can coconut cream
- 125g green beans, cut into 3-4cm lengths
- 60g baby spinach leaves
- ½ cup cashews, toasted and chopped
- 1 bunch coriander, chopped
1 Heat the oil in a saucepan and saute the onion, garlic, ginger and curry paste for 3-4 minutes over a medium heat until soft and fragrant.
2 Add the kumara, rice and stock and simmer for 8-10 minutes. Add the coconut cream, green beans and spinach, and cook for at least 3 minutes until the veges are tender and rice is al dente.
3 Serve and top with cashews and fresh coriander.
Photos: Nick tresidder • Props: Natalie Hoelen
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author