FoodFrom4

Based on Simon Hopkinson’s recipe. As he says in his book, one of my favourite dishes from the book (The Vegetarian Option).

This dish is made in three stages, but in spite of this it still quite simple.

Start with the green paste

bunch Coriander
bunch Mint
2-3 green chilis
2-3 cloves garlic
1 teaspoon sugar
1 teaspoon salt
2 teaspoons ground cumin
juice of 1 lime

Roughly chop all the solid ingredients and place in a blender/food processor with all the other ingredients. If the mixture is a little dry add some olive oil. Once blended into a paste, put to one side.

Now cook the purple sprouting

Take a few stems of purple sprouting and simmer in boiling water for about 10 minutes until tender. Drain and put to another side.

For the main dish

60g butter
3-4 tablespoons olive oil
400g basmati rice
2 medium onions – finely chopped
400ml vegetable stock
1x400g can of coconut milk
salt and pepper
2 tablespoons of the green paste above
3 spring onions finely sliced
zest of 1 lemon

Preheat oven to 180C.

Heat butter and olive oil in a large saucepan. When hot and melted add the onion and fry until soft and staring to brown. Now add the rice nd stir to coat the rice with the butter and oil. Now add the stock, coconut milk and lemon zest. Bring to boil then remove from heat, cover and place in the oven for 15-20 minutes until the rice has absorbed the liquid. Take out of the oven, add the green paste, salt, pepper, finely sliced spring onion and cooked purple sprouting, stir well and put the lid back on. Leave for about 10 minutes then serve.