Back in 2011 when I was a student trying to live off leftovers, I stumbled across this killer recipe from Emily Tan. It’s a delicious and cheap way to enjoy something a little bit special. I’ve mucked about with it over the years and it changes every time I cook it based on what’s in the cupboard. This version is the latest and probably my favourite.
Cooking time: 10 mins prep, 20 mins cooking (30 mins total)
To wash up: 1 chopping board, 1 knife, 2 pans
- 2 mugs of rice
- 1 onion, diced
- 1 glug of oil
- 1 tsp cumin
- 1 tbsp hot chilli powder
- 1 tsp dried coriander
- 1 tsp dried ginger
- 4 carrots, chopped into batons
- 1 tin of coconut milk
- 1 handful of fresh coriander, roughly torn
- Salt & pepper to taste
- Fry the onions on a low heat with the oil and dried spices until softened (3 mins).
- Add in the carrots and give a good stir, cooking for a further 5 minutes.
- Pour in the coconut milk, fill the empty tin up with water and add that too.
- Bring to the boil and reduce to a low simmer for 5-10 minutes.
- Get the rice cooking by adding a little oil to a microwavable bowl with two mugs of rice and four mugs of water and microwave on high for 11mins.
- Once the sauce has reduced to a desired consistency, remove from the heat, season to taste and serve with rice and fresh torn coriander.