Women's Weekly (Malaysia) - - LIVING -

Prep 10 mins | Cook 20 mins | Serves 4

2 tsps veg­etable or sun ower oil 450g ku­mara, peeled,

cut into 1cm cubes

1 onion, nely chopped

2 cloves gar­lic, crushed

2 tb­sps mild curry pow­der 1½ cups long-grain white rice 2 large chicken stock cubes 3 cups wa­ter

1 cup frozen corn ker­nels, thawed 425g can tuna in spring­wa­ter, drained,


⅓ cup co­rian­der leaves

1. Pre­heat oven to very hot, 220°C. On a bak­ing tray, toss ku­mara with half oil. Bake 15 mins or un­til ten­der. 2. Mean­while, in a large saucepan, heat re­main­ing oil on medium. Sauté onion 2 mins. Add gar­lic and curry pow­der, cook 1 min. Stir in rice. Add crum­bled stock cubes and wa­ter. Bring to boil. Re­duce heat to low. Sim­mer, cov­ered, 12 mins or un­til liq­uid is ab­sorbed and rice is ten­der (craters will ap­pear on sur­face). Re­move from heat. Add corn. Set aside 2 mins. 3. Add ku­mara, tuna and half the co­rian­der to rice. Sea­son. Serve sprin­kled with re­main­ing co­rian­der.

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