Ingredients

  • 1 tbsp olive oil
  • 5/4 cup brown rice (240 g)
  • Twice amount of water
  • 2 garlic gloves, crushed
  • 1 tsp tumeric
  • salt & pepper
  • 1 onion, chopped finely
  • 1 can chopped tomatoes (400 g)
  • 2 tbsp tomato puree
  • 3 garlic gloves, crushed
  • 1 cm fresh ginger, grated (about 1 tsp)
  • 1/2-1 fresh chili, chopped finely
  • 1 tsp cinnamon
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1-2 sweet potatoes, cubes
  • 1/2 lemon, juice
  • 1 cup water (240 ml)
  • 1/2 small cauliflower, bite size pieces
  • 1 tin chickpeas (400 g)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

For the rice

Step 1

  • Heat olive oil in large sauce pan on high heat. Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice. Fry the rice for another 4-5 minutes before adding the water. Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 35 minutes

For the Stew

Step 1

  • Heat olive oil in large saucepan on high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the onion and fry for 4-5 minutes or until golden brown. Turn down the heat to medium and add the chopped tomatoes, tomato puree, chili, ginger, garlic and the rest of the spices.
  • INGREDIENTS:
  • Length: 5 minutes

Step 3

  • Add sweet potato, lemon juice and water and bring it to a boil before turning down the heat to medium and allow the stew to simmer for 30-35 minutes.
  • INGREDIENTS:
  • Length: 35 minutes

Step 4

  • Ten minutes before done, add the cauliflower. Five minutes before done, drain the chickpeas and add them to the stew.
  • INGREDIENTS:
  • Length: 15 minutes

Step 5

  • The vegetables should be cooked all the way through but it still have a slight snap to them. Season with salt and pepper before serving.
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Step 6

  • Serve with fresh herbs, such as basil or cilantro.
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