W44 - Veggie, Super Quick 15 min - No Protein - Rice - No Cheese - try to use EID: Precut Broad Beans

• Add the yellow curry spices and the garlic, fry for 1 more minute, and then stir into the rice.
• Add the stock and bring to a boil. Then reduce the heat to medium-low and allow it to cook gently for 15 – 18 minutes, covered. Stir regularly to prevent the rice from sticking to the bottom of the pan (see Tip).
• Meanwhile, grate the yellow carrot. Heat a drizzle of olive oil in a frying pan over high heat. Fry the broccolini and yellow carrot for 3 - 4 minutes or until evenly browned.
• Deglaze with the soy sauce and a splash of water, cover with the lid, and cook for 4 - 5 minutes over medium-low heat. Season to taste with salt and pepper.

Tip: add more water or stock as necessary if the rice is too dry.

• Stir the romano beans into the rice and allow to steam for 4 – 5 minutes or until done. 
• Meanwhile, heat a clean frying pan over high heat.
• Toast the desiccated coconut and peanuts until golden brown, then remove from the pan and set aside.
• Chop the Thai basil into ribbons.

Health fact: this recipe provides almost half the RDA of fibre, thanks to the beans as well as 200g of vegetables. Fibre is good for your gut health, immune system and energy levels, and helps you feel more satiated.