Tomatoes, thinly sliced
1/2 medium whole (2-3/5" dia) (62g)
Cucumber, thinly sliced
1/4 cucumber (8-1/4") (75g)
Purple onions, thinly sliced
1/4 small (18g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
Mix ingredients together in a bowl and serve.
2/3 cup (128g)
1 1/3 cup (316mL)
1 1/3 dash (1g)
1 cup (237mL)
4 tsp (20g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
2 dash, ground (1g)
1 1/2 tbsp (21g)
4 dash (3g)
1 cup (237mL)
Long-grain white rice
1/2 cup (93g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
In a saucepan with a good fitting lid bring water and salt to a boil.
Add rice and stir.
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
Cook for 20 minutes.
DO NOT LIFT LID!
The steam that is trapped inside the pan is what allows the rice to cook properly.
Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.