Live Well Gluten Free

36 | www.coeliac.org.uk RECIPES Preparation time: 10 minutes Cooking time: 40 minutes Serves: 4 • 2 tbsp oil • 1 onion, peeled and diced • 1 tbsp ginger, peeled and grated • 2 cloves garlic, peeled and crushed • 1 green chilli, finely sliced • 1 tbsp curry powder* • ½ tsp turmeric • ½ cauliflower, separated into florets • 2 carrots, diced • 150g peas • 400g tin of kidney beans, drained • 300g basmati rice • 1 bay leaf (optional) • 1 lime, quartered • 1 tbsp fresh coriander, chopped Nutritional information (per serving) Calories (kcal) 435.5 Protein (g) 16.6 Carbohydrate (g) 84.4 Sugars (g) 9.2 Fat (g) 5.1 Fibre (g) 8.3 *Please check our online Food and Drink Information for suitable products. Method 1 Preheat the oven to 180ᵒ C/160ᵒC Fan/Gas Mark 4 2 Heat oil in a large pan, and fry the onion for 3-4 minutes. Add the ginger, garlic, chillies, curry powder and turmeric 3 Add the cauliflower florets and carrots and fry for another 3-4 minutes or until they start to colour 4 Rinse the rice in water until the water runs clear. Add the rice, peas and kidney beans to the pot 5 Add 600ml boiling water to the pan and the bay leaf if using. Cover with a lid or tin foil to make an airtight seal. Place in the oven to bake for 30 minutes. Serve with fresh coriander and lime wedges. Tip: You’ll never get bored of this recipe with all the swaps you can make: use any vegetables you enjoy, and switch up the kidney beans for tinned chickpeas or lentils. Vegetable biryani This simple rice dish is a great choice for all the family, filling and easy to prepare. Delicious food for all the family should be available for everyone, so we’ve developed a set of yummy budget recipes that will satisfy both your taste buds and your wallet Eat well, spend less Cost per serving £0.51