Overview

This salad is perfect to eat on its own or to be served with meat of choice.

Red Curry Rice Salad

Ingredients

• 1 red capsicum, largely diced
• 1 carrot, cut into half-moons
• 160g green beans, cut in half
• ¼ cauliflower cut into smaller florets
• 100g cherry tomatoes, cut into quarters
• 100g spinach, shredded
• 1 cup brown rice, uncooked
• 1 can chickpeas, drained and rinsed well
• 2 tbsp red curry paste
• 2 tsp veggie stock

Method

1. Cook rice according to the packet instructions.
2. Heat a frypan to medium-high heat. Add the cauliflower and carrot cook for 3 minutes before adding the capsicum and green beans. Saute until veggies have softened.
3. Add the chickpeas to the frying pan and stir to combine. Add the cooked rice, red curry paste and veggie stock with 2tbsp boiling water. Saute for 1-2 minutes until all ingredients and coated. Allow mixture to cool for 5-10 minutes.
4. In a large mixing bowl combine the rice and veggie mixture with the spinach. Serve. 

Calories & Macros

Makes 4 serves

Per serve.

Calories: 259

Protein: 13g

Carbohydrates: 49g

Fat: 4g

Tags: Recipes. Savoury. vegan. Vegetarian. Salad. Dinner. Lunch. Gluten Free.