Goan-style vegetable curry with kitchari
Eat all 5 of your 5-a-day in one delicious curry, served with brown rice and lentils. It's healthy, vegan, gluten-free and provides vitamin C and iron, too.
Ingreadient :
- 225g brown basmati rice
- 1 tsp olive oil
- 1 tsp ground coriander
- 390g can green lentils, drained
- 1 tbsp olive oil
- 2 large onions (330g), 1 finely chopped, 1 sliced
- 2 red chillies, deseeded and sliced
- 25g ginger, finely chopped
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 3 tsp ground coriander
- 3 garlic cloves, chopped
- 1 tbsp vegetable bouillon powder (check it’s vegan if you need it to be), made up with 500ml boiling water
- 360g cauliflower florets (about 1/4 cauliflower)
- 1 ½ tsp tamarind
- 320g fine beans, trimmed and halved if large
- 4 large tomatoes, cut into wedges
- 2 large courgettes (320g), halved lengthways and thickly sliced
- 100g coconut yogurt
- ½ x 30g pack fresh coriander, chopped, to serve
Direction :
- 225g brown basmati rice
- 1 tsp olive oil
- 1 tsp ground coriander
- 390g can green lentils, drained
- 1 tbsp olive oil
- 2 large onions (330g), 1 finely chopped, 1 sliced
- 2 red chillies, deseeded and sliced
- 25g ginger, finely chopped
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 3 tsp ground coriander
- 3 garlic cloves, chopped
- 1 tbsp vegetable bouillon powder (check it’s vegan if you need it to be), made up with 500ml boiling water
- 360g cauliflower florets (about 1/4 cauliflower)
- 1 ½ tsp tamarind
- 320g fine beans, trimmed and halved if large
- 4 large tomatoes, cut into wedges
- 2 large courgettes (320g), halved lengthways and thickly sliced
- 100g coconut yogurt
- ½ x 30g pack fresh coriander, chopped, to serve
