3 servings

Prep time

10 min

Cook time

20 min

Total time

30 min

Curry Cana Rice

100 g Curry Cana 12 g chopped garlic 5 g chopped ginger 10 g yellow curry powder 200 g coconut cream 12 g tomato paste 10 g olive oil 60 g spring onions 75 g vegetable broth 70 g cherry tomatoes 30 g baby spinach 300 g boiled rice

How to prepare?

  1. Take a large pan and place it on medium heat. Add oil, chopped onion, garlic and ginger. Heat them for a few minutes until they become soft and release aroma.
  2. Next, add Curry (Karri) Cana to the pan, add curry powder and tomato paste to the pan. Mix all the ingredients thoroughly until the curry and tomato paste are evenly distributed.
  3. Meanwhile, add the vegetable broth to the pan. Mix all ingredients thoroughly.
  4. Add coconut cream and halved cherry tomatoes to the pan. Mix all the ingredients together and reduce the heat to low. Let the mixture slowly boil for about 8 minutes so that the flavours would combine and the sauce could thicken.
  5. Before serving, add the baby spinach to the pan and stir until the spinach is slightly shrunken.
  6. Serve Curry Cana with boiled rice and fresh coriander. Have fun!