SERVES: 6 – 8 as a side
INGREDIENTS
- 2 tbsp sunflower oil
- 2 onions – peeled and finely sliced
- 250g long grain rice
- 1 cinnamon stick
- 2 tsp ground coriander
- 1 tbsp turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder
- 50g lentils
Salad
- 2 carrots – peeled and julienned
- 125g peas – thawed
- 200g roasted pumpkin – cubed
- 200g roasted cauliflower
- 2 tbsp chutney
- 125ml Greek yoghurt
- 2 tsp garam masala
- 5g coriander – chopped
- Himalayan salt and freshly ground black pepper
METHOD
Fry the onions and oil in a frying pan, season with a little salt and cook until well caramelised over low heat, this will take about 20 minutes.
Tip the rice into the saucepan, add the cinnamon, coriander, turmeric, cumin, chilli powder, lentils and salt. Cover with water, bring to the boil, cook on medium heat for 20 minutes or until the rice is tender.
Drain well and tip into a mixing bowl, add the julienne carrots, pumpkin, cauliflower, peas and chutney. Stir together well, check the seasoning, lastly fold in the yoghurt, tip into a serving bowl, sprinkle over the garam masala and chopped coriander.
Tip: Serve with Roti.
RECIPE BY: Clare & Fiona Ras – Sprigs The Food Shop
www.sprigs.co.za
031 764 6031 | info@sprigs.co.za