One of the things that makes me food happy, is being able to eat freshly cooked food, without too much effort. This recipe was inspired from the famous Kitchari dish. I wanted a quick and simple dish that I could prepare whilst working from home
Ingredients
2 tsp ghee (use olive or coconut oil for a vegan version)
One medium Sweet potato (300grams) peeled & chopped into 2 cm cubes
Two Celery stick sliced thinly
100g Rice (soaked overnight)
¼tsp ground Coriander
¼ tsp ground Cumin
⅛ tsp ground Fennel seeds
⅛ tsp ground Cinnamon
¼ tsp ground Turmeric
Salt
½ tsp Tamarind paste/ Squeeze of Lemon juice/
Fresh coriander
How to prepare
Warm up the ghee on a low heat then add the coriander, cumin and fennel and fry for about 1 minute. Then add the celery and saute for 3-5 mins. Add the sweet potato and cook for another 2 mins. Rinse the rice and add to the pot, then add enough water to just cover the vegetables and rice. Add the cinnamon and turmeric and stir. Bring to a boil then lower the temperature so that the mixture is simmering. Leave it to simmer for about 20-25 mins.
Turn of the heat, add the lemon or tamarind paste, pinch of salt (or how much ever you want) and some fresh coriander. Leave to cool for about 10 mins then serve
Tip: freshly dry roast the spices on a pan for 1-2 mins, then grind in a pestle and mortar or electric spice/coffee grinder.
Extra tip: This dish was almost called work from home left veg rice, but I thought that might be too much of a mouth full. This dish is also delicious with different types of vegetables- try a mix of whatever you have leftover. Something that I have tried is fennel root, celery and parsnip.
WFH tip: chop all the vegetables and have the spices ready in the morning
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