Ingredients
Freezer friendly( 2 adults and 2 kids )
- wholegrain rice
- 25 gramsalmonds*
- leftover veggie curry
* = Good to know - click the ingredient
= See the recipe - click the ingredientAbout the recipe
Kitchen time
5 MIN
Waiting time
20 MIN
This is the recipe for our yummy vegetarian curry with cauliflower, chickpeas and coconut milk on day two. If you have any poppadoms left over from yesterday, by all means fry them up for today. Enjoy!
Directions
1. Boil the rice following the directions on the packet. Roast the almonds on a dry pan and roughly chop them.
2. Heat the curry in a pot or the microwave and serve with rice and almonds, and maybe a bit of green sprinkled on top if you have any to hand.
3. Enjoy!