Curry Rice

Curry Rice

Serves 4

1 tbs olive oil
1/2 red chill finely sliced
1 clove garlic
1 tsp ginger paste
1/2 tbs curry powder (Keens)
1 cup basmati rice
2 cups chicken stock
1/4 tsp cracked pepper

Nuts & Bolts

1. In a medium pot with lid on medium heat add oil, onion, garlic, ginger and chilli. Cook for 4 minutes or until onion is soft.

2. Add curry powder and rice and cook for 1 minute.

3. Add chicken stock and pepper, mix well. Turn heat to low, place lid on pot and simmer for 18 + minutes or until rice is cooked.

4. once cooked turn heat off, and let stand for 5 minutes. Using a folk fluff up rice, ready to serve.

Calories per serving : 213

Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.