We
have been serving this stir-fry style dish for years and it always hits a home
run.
Ingredients
2
T. oil (coconut, peanut, olive oil, or some other healthy oil)
1
onion, chopped finely
2-3
cloves of garlic
1-2
carrots, grated or chopped small
3
celery ribs, chopped finely
500
to 750 grams of mince (ground) meat: beef, chicken breast, or turkey
1/2
cup of rice, preferably long-grain (basmati, jasmine, or similar)
2
chicken stock cubes or a packet of dry chicken noodle soup
2
cups of liquid chicken stock
2
T. curry powder
1
cup water
1/2
cabbage, cored and shredded
1-2
spring (green) onions for garnish (optional)
Directions
1. Heat a wok or
frying pan with oil, using medium to high heat. Pan fry onions, garlic, carrots
and celery for 3 minutes. Add meat and cook for 5 minutes, making sure the
mince is broken up. Drain excess fat.
2. To this mixture add
rice, stock cubes/soup mix, liquid chicken stock, water and curry powder. Stir
thoroughly.
3. Allow to boil and
immediately reduce heat to simmer. Cover and allow to cook at low heat for
20-25 minutes. Stir from time to time so the mixture does not stick to the
bottom of the pan.
4. Shredded cabbage:
add either at the beginning of the simmer, during the simmer, or at the very
end. Stir it through the mixture and serve immediately. Salt and pepper to
taste, if desired.
Serves
4
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