INGREDIENTS (freestyle quantities)
- Tilda Coconut Steamed Basmati Rice
- Coconut Milk
- Chickpeas (or lentils!)
- Sweet Potato
- Chillies
- Turmeric
- Tamarind Paste
- Mustard Seeds
- Cumin
- Curry Leaves
METHOD
- Cook the sweet potato and chickpeas until soft
- Mix coconut milk, red chillies and tamarind paste in a bowl
- Pour this mixture into the chickpea and sweet potato mix
- In a hot pan, make a tempering mixture with oil, mustard seeds and curry leaves
- Pour this mixture into the curry and serve with rice
Recipe created by Tilda Kitchen, which features thirteen ready-to-heat varieties of steamed basmati rice available in Countdown Supermarkets across New Zealand. Whether you’re cooking up an Indian biryani or smashing out a Thai stir-fry, Tilda is here to keep you trying new things and embrace life in all its flavours. sweet, spicy and savoury dishes, making it the versatile must-have kitchen staple for all-year round, in any instant, dial it up to delicious with Tilda Rice.
