Chanterelle Mushroom Coconut Curry

By the end of 2017 I knew something needed to change. It became apparent to me that the food I was consuming was having a negative impact on my body and health. I wasn’t as fit as I used to be and I was always tired, which didn’t help when I was only having a few hours of sleep. So, this year I decided to make a change by incorporating more vegetables and fruit into my diet – which is what inspired this week's recipe.This week, I decided to make one of my favourite dishes, a coconut curry, but I substituted the meat with more vegetables.Hope you enjoy!

WHAT YOU’LL NEED

• Knife
• Wooden spoon
• Frying pan
• Chopping board
• Sieve
• Saucepan
• Can opener (for the coconut milk)

INGREDIENTS

Handful of the following:

• 8 Broccoli florets
• 6 mushrooms (diced)
• Handful of Mange tout (or Sugar snap)
• Handful of baby corn (7 pieces)
• 1 Spring onion
• 3 pieces of chanterelle mushrooms (optional)
• 230g of brown rice
• 2 Knorr cubes or vegetable cubes
• Salt
• Black pepper
• 1 tbsp Olive oil
• 400ml of coconut milk

STEPS

1. Put some hot water in a saucepan to boil and add a pinch of salt. Then pour the rice into a sieve and rinse with warm water.
2. Now add the rice to the pan of water. Cook for 25 minutes.
3. Whilst the rice is cooking, fry the onions, and chilli, then add the garlic. Add a pinch of salt to taste.
4. Once the onions have slightly softened, add the spring onions, baby corn, broccoli. Then sprinkle one Knorr cube and stir. (Tip: If the vegetables are sticking and you don’t want to add anymore oil, then just add a table spoon of water)
5. Now add half of the coconut milk and stir, then stir in the remaining amount. Then cook for 10 minutes and stir.
6. Once ready, serve with the brown rice and that’s it – dinner is done!