Rice with vegetables and coconut milk

Ingredients

• 2 oz carrot ((2oz is approx 1/2 or 1 small carrot))
• 2 oz zucchini (courgette (2oz is around 1/3-1/2 a zucchini))
• 1 oz spinach (a large handful)
• 1 tsp vegetable oil (approximately)
• 3/4 cup cooked rice (approx, suggest basmati)
• 1/4 cup coconut milk ((1/4 cup is 4tbsp) approx)

Instructions

1. 1

   Grate the carrot and zucchini/courgette with fine side of the grater and roughly chop the spinach.

2. 2

   Warm a little oil in a small skillet/frying pan over a medium heat.

3. 3

   Add the carrot and zucchini and cook for a couple minutes, stirring regularly, so that the vegetables soften.

4. 4

   Add the spinach to the pan, if using, and stir to wilt down.

5. 5

   Add the coconut milk then rice and stir so that vegetables are well mixed through. Cook a minute or two to warm through and evaporate off some of the liquid.