Recipe Inspiration

Ingredients...

500g Tilda Brown & White Rice

25g Essential Cuisine Light Vegetable Stock Mix

1.5l Water

40g Essential Cuisine Street Food Chef Spicy Persian Style Seasoning

40g Diced apricots

60g Diced Onion

10ml Olive Oil

10ml Low sugar orange juice

10g Chopped Spring onions

30 Falafel Balls

½ cucumber sliced

50g Fresh pomegranate seeds

50g Thinly sliced red onion

50g Thinly sliced mix peppers

50g Thinly sliced carrot

25g Essential Cuisine Indian Inspired Korma Seasoning

400ml Coconut Milk

25g Cornflour

Method...

1. Make the curry sauce by adding the oil, 30g diced onion and cook until softened, add the Indian Inspired Korma Seasoning and coconut milk, bring to the boil, thicken with the cornflour, turn down heat and cook out for 2-3mins.

2. Heat a thick bottom pan with the oil, add the onions cook without colour until soft, add the Street Food Chef Spicy Persian Style Seasoning, orange juice, Light Vegetable Stock Mix and the Tilda Brown & White Rice, add the water, bring to the boil and simmer with a lid on for 15 mins, remove from the heat, add the apricots and leave to stand for a further 10 mins.

3. Cook the Falafel to the manufactures instructions.

4. Assemble the bowls by adding the rice, place 3-4 falafels onto the rice, garnish with the cucumbers, mixed peppers, red onion slices, sliced carrot, parsley and pomegranate seeds.

5. Serve with the curry sauce in a side dip pot.

Chefs Tip: For extra garnish, deep fry thinly slices of pitta bread and coat chickpeas in Street Food Chef Peanut Free Satay Style Seasoning, roast until crisp.