35 min | 20 min prep

SERVES 4

• 3 cups basmati rice cooked
• 3 tablespoons virgin olive oil
• ¼ cup Curry Plant leaves, finely chopped
• 2 garlic cloves chopped finely
• 1/4 cup onion minced
• 1/4-1/2 teaspoon Garam Masala curry powder
• 2 teaspoons plain breadcrumbs
• 1 teaspoon lemon zest, fresh or dried
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

1. Heat olive oil in a large frying pan.
2. When hot, add the finely chopped Curry Plant leaves, onion, and garlic.
3. Sautee over low heat until the fragrance whafts-up and the onions are tender, about 5 minutes. Watch that the leaves don't burn.
4. Add garam masala and cook for one minute.
5. Add the bread crumbs and stir for a minute.
6. Add the cooked rice and with a spatula, turn over until thoroughly coated, being careful not to mash the rice.
7. Add lemon zest, salt and pepper to taste and combine carefully.
8. Serve hot with your favourite meat dish.