Super Food Family Classics
By Jamie Oliver
1 hr
Not Too Tricky
serves 4
About the recipe
Brown rice is higher than white rice in lots of vitamins and minerals, including B-vitamins niacin and thiamin, which our nervous systems need to be able to function properly.
Recipe From
Ingredients
500g potatoes
500g sweet potatoes
150g brown basmati rice
olive oil
2 heaped tablespoons korma curry paste
1 bunch of spring onions
500g mixed chard and spinach
1 x 400g tin of chickpeas
400ml semi-skimmed milk
40g feta cheese
4 uncooked poppadoms
1 lemon
Method
- Wash the potatoes and sweet potatoes (leaving the skins on for extra nutritional benefit), chop into 3cm chunks, then cook in a large pan of boiling salted water for 15 minutes, or until cooked through. Drain and leave to steam dry for 2 minutes.
- Cook the rice in a pan of boiling salted water according to the packet instructions.
- Put a large, wide non-stick pan on a medium heat with 1 tablespoon of oil and the curry paste. Add all the dry potatoes and cook for 10 minutes, stirring occasionally and letting the potatoes catch and go dark golden (this is where you make your investment in flavour and texture).
- Trim, slice and add the spring onions. Finely slice the chard stalks, roughly slice the leaves, then in batches, stir into the pan with the spinach, to wilt. Pour in the chickpeas (juice and all), the milk and 100ml of water. Simmer for 15 minutes, or until thick and delicious, stirring occasionally. Taste, season to perfection, then crumble over the feta.
- Just before serving, one-by-one puff up your dry poppadoms in the microwave for around 30 seconds each. Drain and divide up the rice, portion up the korma, and serve with the poppadoms and lemon wedges, for squeezing over.
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