Coconut Curry Rice

1 Can Light Coconut Milk
200 ml Chicken or Vegetable Stock
1 Tbs Curry Powder
1 Carrot, Grated
1 1/2 Cups of Rice [Basmati or long grain]
1 Onion, diced finely
2 Garlic cloves, minced
Olive Oil

Use a heavy bottom saucepan or casserole dish on the stove top.
1. Saute the onion, garlic and grated carrot with a little olive oil, one the onion and garlic start to soften add the rice and curry powder and stir to combine until the curry flavour is released.
2. Turn to a medium high heat. Add the coconut milk and chicken stock. Stir to combine.
3. Bring to the boil, then reduce to a low simmer, cover with the lid and allow to cook for 10-15 minutes then turn off the heat completely.
4. Fluff up with a fork when ready to serve.
5. If you are adding extra vegetables make sure they are cut into small pieces. Add frozen vegetables when adding the liquid, add fresh vegetables when sauteing the onion, garlic and carrot. Serves 4-8