1.5 cups Mekhala “Organic Black Rice”
1 400ml tin Absolute Organic “Organic Coconut Cream”
2 heaped tbsp Mekhala “Organic Red Curry Paste”
1 Little Farms Produce “Capsicum Red”, stem & seeds removed, sliced
2 Little Farms Produce “Carrots”, sliced on the diagonal into 1cm thick pieces
1 400g tin Cucina Mia “Butter Beans”, drained and rinsed
150g Hydro Produce “Green Kale”, leaves and soft stems only
Cook the Mekhala Organic Black Rice according to packet instructions.
In a medium-sized pot over medium-high heat, reduce 100ml of the coconut cream until some oil just begins to separate from the cream. Add the Mekhala Organic Red Curry Paste and saute for 1 minute.
Add the carrot and stir fry for 30 seconds, then add the rest of the coconut cream, bring to the boil and simmer for 5 minutes.
Add the capsicum and beans, and water if needed. Let simmer for another 5 minutes.
Add the kale to the pot, stir well and let simmer for another 10 minutes.
Spoon the cooked Black Rice into bowls and top with curry. Enjoy!