Ingredients

The following ingredients have 3 Servings
  • 1/2 red onion, chopped
  • 1 carrot, chopped
  • 2 ripe tomatoes, chopped
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/4 cup corn kernels (4 tbsp)
  • 1/4 cup peas (4 tbsp)
  • 1 cup basmati brown rice (180 g)
  • 3 cups vegetable stock or water (750 ml)

Instruction

  • Add the onion and carrot to a deep skillet, wok stir fry pan or a large pot and sautee them with some water or oil over medium-high heat for 5 minutes, stirring occasionally.
  • Add the tomatoes and spices (cumin, turmeric, salt and pepper) and cook for another 5 minutes, stirring occasionally. Add more water or oil if needed.
  • Add the corn kernels, peas and rice and cook for 2 minutes more, stirring occasionally.
  • Finally, add the vegetable stock and bring it to a boil, then cook over medium-high heat for 40 minutes or until the rice is cooked.
  • Remove from heat and serve. Keep leftovers in a sealed container in the fridge for 4 to 5 days.