Rice adds extra fuss to cooking a curry – it takes a bit of effort to measure out, time and cook to perfection, and it adds an extra pan to the washing up. There are easier and healthier alternatives to add texture, such as freekeh (free-kuh), a baby green wheat which contains three times more fibre than brown rice! It’s also high in protein, so you’ll feel fuller quicker, and that’s the golden ticket to controlling your weight.
On top of all that – you can buy it cooked which makes throwing it into a curry freekeh’ing easy!
Time to cook: 15 minutes
- Thai green curry paste
- Coconut oil
- Coconut milk
- Fresh chillis
- Fresh coriander
- Cooked Freekeh
You can throw in any veg you have left over in the back of the fridge!
- Heat up some coconut oil in a big flat pan
- Throw in a couple of teaspoons of curry paste
- Cut up and fry off the chillis in the paste
- Add the coconut milk, mixing it well with the paste. Bring it to the boil and then let it simmer
- Throw in the veggies, leave for about 10 minutes, stirring occassionally
- Add the freekah for 2 minutes & serve with fresh coriander on top!