ghee
2 brown onions, sliced
2 cloves garlic
1 tsp ginger, grated
2 green chilis, seeded & chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
1/2 tsp ground turmeric
1 kg pumpkin, diced 2cm or less
1.5 cups stock
150g spinach
Tofu (optional, sub for some pumpkin)
1/3 cup coriander
Diced feta
Flaked almonds
Get rice & barley on cooking first.
Heat ghee & soften onion.
Add garlic, ginger, chili & spices, stiring till fragrant.
Add stock & stock, cover & cook 15 mins or until pumpkin is soft.
Turn off heat, add tofu, spinach & coriander & replace lid for a few minutes.
Stir & serve on rice & barley garnished with feta, almonds & coriander sprigs.
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