Ingredients

The following ingredients have 4 Servings
  • 1 tbs vegetable oil
  • 1 brown onion halved thinly sliced
  • 1/4 cup korma Indian curry paste
  • 1 1/2 cup basmati rice
  • 1 carrot halved peeled
  • 1 parsnip halved peeled
  • 400 g baby cream delight potato quartered
  • 400 g pumpkin peeled
  • 2 1/2 cup reduced-salt vegetable stock (liquid)
  • 60 g baby spinach
  • 1/4 cup flaked almonds toasted
  • 1 bunch fresh coriander *to serve leaves only

Instruction

  • Cut carrot and parsnip into 2cm pieces.
  • Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until golden. Add paste. Cook for 1 minute or until fragrant.
  • Add rice, carrot, parsnip, potato and pumpkin. Stir to coat. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until rice is tender.
  • Stir in spinach. Season with salt and pepper. Serve sprinkled with almonds and coriander.