Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
49
High
Nutrition per serving
Calories491.9 kcal (25%)
Total Fat8.7 g (12%)
Carbs92.2 g (35%)
Sugars6.6 g (7%)
Protein12.1 g (24%)
Sodium165.1 mg (8%)
Fiber7.7 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3red peppers
thinly sliced
200ggreen beans
trimmed and halved
150gsugarsnap peas
halved
150gfrozen peas
200gchestnut mushrooms
sliced
400gtin chopped tomatoes
400gtin light coconut milk
600gbrown basmati rice
6 Tbsplemon juice
4cloves garlic
minced
4 tspsmoked paprika
1 tspcayenne pepper
½ tspturmeric
salt
olive oil
for cooking
Instructions
Step 1
Heat some oil in a large saucepan on medium heat and toss in all the vegetables. Stir until we’ll covered in oil.
Step 2
Add the garlic, paprika, cayenne pepper, a pinch of salt and 2 tbsp lemon juice and then mix. Cover for 5 minutes until the vegetables are tender.
Step 3
Stir in the tomatoes and turmeric and cook for another 2 minutes.
Step 4
Add the coconut milk, rice and 800ml water and bring to the boil. Simmer for 35-40 minutes, stirring occasionally.
Step 5
Turn off the heat and stir through the final 4 tbsp of lemon juice.
Notes
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Moist
Sweet
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