Vegetable Curry Rice Cake

Ingredients:

2 onions

2 tbsp Tikka Paste (ensure gluten free)

800g vegetables (I used a mix of courgettes, cauliflower and frozen peas)

1 mug of basmati rice

2 mugs of water

2 chillis

6 popadoms (ensure gluten free)

Method:

1. Coarsely chop up the onions.  Cook in a large frying pan with oil over a medium heat until the onion starts to soften.

2. Chop the veg into 1 cm cubes (except, obviously, the peas!) and add to the pan with the tikka paste.  Stir until the veg are coated in the paste.  Add the frozen peas.

3. Add the mug of rice and the two mugs of water.  Mix the mixture together.  Add the chillis, pricking them with a knife (so that the curry is warm, as opposed to hot).  Break the popadom up and mix it into the mixture.  Pat the mixture down and cook over a medium heat with a lid on for 10 mins.

4. Once the water has evaporated, but the rice down into the pan, and pour a drizzle of oil around the side of the pan (it will thinly coat the outside of the pan, around the cooked rice) and cook on a low heat for a further 10 mins (check that it doesn’t burn).

5. Once cooked, tip the pan onto plate.  You will have a rice cake.  But into quarters and serve with mango chutney.

Beautiful as a complete dish.- with a crusty top.