Persian Spiced Rice with Falafel Curry Bowl
A contemporary vegetarian option that brings together spiced rice, falafel and a mild curry sauce. Rich in flavour and texture, it demonstrates how plant-based dishes can sit confidently alongside traditional menu favourites.
- 31 - 60 Minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 500g Tilda Brown & White Rice
- 25g Essential Cuisine Light Vegetable Stock Mix
- 1.5l Water
- 40g Essential Cuisine Street Food Chef Spicy Persian Style Seasoning
- 40g Diced apricots
- 60g Diced Onion
- 10ml Olive Oil
- 10ml Low sugar orange juice
- 10g Chopped Spring onions
- 30 Falafel Balls
- ½ cucumber sliced
- 50g Fresh pomegranate seeds
- 50g Thinly sliced red onion
- 50g Thinly sliced mix peppers
- 50g Thinly sliced carrot
- 25g Essential Cuisine Indian Inspired Korma Seasoning
- 400ml Coconut Milk
- 25g Cornflour
Method
-
Make the curry sauce by adding the oil, 30g diced onion and cook until softened, add the Indian Inspired Korma Seasoning and coconut milk, bring to the boil, thicken with the cornflour, turn down heat and cook out for 2-3mins.
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Heat a thick bottom pan with the oil, add the onions cook without colour until soft, add the Street Food Chef Spicy Persian Style Seasoning, orange juice, Light Vegetable Stock Mix and the Tilda Brown & White Rice, add the water, bring to the boil and simmer with a lid on for 15 mins, remove from the heat, add the apricots and leave to stand for a further 10 mins.
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Cook the Falafel to the manufactures instructions.
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Assemble the bowls by adding the rice, place 3-4 falafels onto the rice, garnish with the cucumbers, mixed peppers, red onion slices and carrot, sprinkle with chopped spring onions, parsley and pomegranate seeds.
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Serve with the curry sauce in a side dip pot.
For extra garnish, deep fry thinly slices of pitta bread, to add some more crunch.