Afro puff hairstyles

Recipe for Healtly Hair and Skin
Avocado and Rice Bean Salad

SERVES 4

100 g/4 oz/1/2 cup black-eyed beans, soaked overnight and drained 100 g/4 oz/ 1 cup long-grain rice 600 mill pt/2/ cups water Salt and freshly ground black pepper 45 ml/3 tbsp sunflower oil

1 onion, chopped

7.5 mill/ tsp curry powder 15 mill tbsp tomato puree (paste)

2 ripe avocados, stoned (pitted) and sliced

30 ml/2 tbsp mango chutney

4 tomatoes, skinned, seeded and chopped

Boil the beans in plenty of water for 1 1/2hours. Drain, rinse with cold water and drain again. Boil the rice in the measured water for 20 minutes, rinse in cold water and drain again. Combine the cooked rice and beans. Season to taste. Heat the oil and stir-fry the onion until soft but not coloured. Add the curry powder and tomato puree and 250 ml/8 fl oz/1/2 cup water. Boil for 8 minutes, then sieve (strain) or liquidize. Arrange a mound of rice mixture on four plates. Pour curry sauce around. Garnish the top of the rice mixture with avocado slices. Place a spoonful of mango chutney in the centre. Serve the salad with a side plate of chopped tomato pulp.

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