Curried vegetable rice bake
INGREDIENTS
1 tablespoon oil
1 clove garlic, crushed
1 onion, chopped
2 tablespoons mild Indian curry paste
300g kumara, peeled and diced
1 red capsicum, seeds removed and chopped
1 x 400g can, chopped tomatoes
250g packet frozen spinach, thawed and squeezed
2 x 250g brown rice (cook in microwave 90 seconds )
1 egg, beaten
2 cups, grated cheese
pinch ground turmeric
2 cups fresh breadcrumbs
¼ cup chopped coriander
2 tablespoons olive oil
METHOD
Preheat oven 200°C/ 180°C (fan-forced) and grease an 8 cup capacity ovenproof dish.
Heat oil in a frying pan over medium heat, add garlic and onion and cook 2-3 minutes or until softened. Stir in curry paste and cook a further 1 minute.
Toss in kumara, capsicum and tomatoes and mix well; cover and simmer 10 minutes.
Remove lid and stir through spinach and season with salt and pepper. Cook for a further 5 minutes or until sauce has reduced and thickened.
Meanwhile, cook rice in microwave, according to packet instructions. Place into a bowl and cool slightly before stirring egg and half of the grated cheese.
Spoon into greased baking dish and press rice down firmly to compact.
Pour cook vegetables over rice and spread out to the edges.
Mix together remaining cheese, turmeric, breadcrumbs, coriander and oil; sprinkle over the top of vegetables.
Bake 20 minutes or until the top in crispy and golden.
To serve, cut into large squares and serve with crispy green salad
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