If you’re feeling lazy and have sweet chilli sauce and a tin of coconut milk there is always a scrumptious cheats dish just minutes away.
Sundried tomato, spinach, tofu and chickpea sort of curry ish dish with a garlic, mushroom and almond wild rice.
I sautéed half a chopped red onion and packet of tofu cubed with 2 cloves of crushed garlic and a knuckle of grated ginger in a pan. Once the onions have caramelised and the tofu has browned slightly I transferred them to a pot and added:
1 tin of coconut milk
1 tin of chickpeas
Generous glug of sweet chilli sauce
Oodles of spinach
Sundried tomatoes. I had dried toms so rehydrated them in wine… Naughty but oh my word the flavour
Bring to the boil reduce and leave to simmer
Flavour with a squeeze of lime and plenty of salt, pep and more chilli flakes if you’re spice inclined
For the rice:
I love wild rice! It does take a little longer than your everyday basmati but the depth of flavour reached is worth it.
3:1 ratio water/stock:wild rice
I used 2 cups of water and veg stock
and 1 cup of wine leftover from the sun dried toms
I initially toasted the rice in a pan with oil, 2 cloves of crushed garlic and a shake of the delicious porcini dust I picked up at the wkd (optional! You can add some chopped mushrooms here too and it’s fab)
Add stock and wine
Bring to the boil, reduce to a simmer cover and leave for about 45 min.
Serve up with your coconut veg mix and enjoy. Makes enough for yummy leftovers for tomorrow woo hoo!
Def give this one a try! Bursting with flavour.