• 2 carrots, diced
• 2 medium potatoes, diced
• 50 g green beans, finely chopped
• 100 g frozen peas
• ½ green capsicum, diced
• ½ red capsicum, diced
• 1 onion, diced
• 2 tsp tomato paste
• 1 tomato chopped
• 1 tsp chopped green chilli
• 2 tsp Garam Masala
• 1 tsp ground turmeric
• 400 ml vegetable stock
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• Chopped coriander, to serve
• Fried shallots, to serve
• Salt and pepper

• 1½ cups Loprofin Rice 

1. Preheat oven to 170°C.
2. In a large saucepan bring 1L water to the boil and add 1 tsp salt and 1 tbsp oil. Once boiling, add Loprofin rice and cook for 8-10 minutes, stirring occasionally. Drain Loprofin rice and rinse with boiling water. Leave to the side.
3. Cook the carrot, potato, beans and peas in a pot of boiling water for 3-4 minutes, until tender. Drain.
4. In a pan of hot oil , add the drained vegetables, capsicums and onion and sauté for 5 minutes. Add the tomato paste, chopped tomato, green chilli, garam masala, turmeric, salt and pepper and mix until well combined. Add the cooked rice and vegetable stock and stir through the vegetables. Simmer on low heat until liquid is absorbed.
5. Place the mixture in an ovenproof dish. Sprinkle with cumin seeds and chilli powder. Cover with foil and bake for 15 minutes.
6. Serve sprinkled with chopped coriander and fried shallots.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.